Ingredients
Scale
- 1 pound chicken breasts
- 1 cup couscous
- 2 cups chicken broth
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add chicken breasts and season with garlic powder, onion powder, paprika, salt, and pepper. Cook until browned and cooked through, about 6-7 minutes per side.
- Remove chicken and let rest. In the same skillet, add zucchini and bell peppers; sauté until tender.
- In a separate pot, bring chicken broth to a boil. Stir in couscous and remove from heat. Cover and let stand for 5 minutes.
- Fluff couscous with a fork and combine with sautéed vegetables.
- Slice the chicken and serve over the couscous mixture.
Notes
- This recipe is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other vegetables such as spinach or carrots for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg