Couscous Bowl with Rosemary Chicken
Servings: 2 servings
Calories: 361kcal
Ingredients
- 8 ozs Chicken Breast
- Sea Salt & Black Pepper (to taste)
- 1 tsp Dried Rosemary
- 1/2 cup Couscous (dry)
- 1 tsp Butter (unsalted)
- 1/2 Red Bell Pepper (medium, diced)
- 1/2 cup Corn (cooked)
- 1/4 cup Cilantro (optional, chopped)
Instructions
- Preheat the oven to 400ºF (205ºC). Season the chicken breast with salt, pepper and dried rosemary. Place the chicken on a tray lined with parchment paper. Bake it in the oven for 20 minutes or until the chicken is cooked through.
- Meanwhile, cook the couscous according to the package directions. Once cooked, add the butter and mix well. Season with salt and pepper to taste.
- Cut the cooked chicken into 1/2 inch cubes.
- Divide the couscous, chicken cubes, corn, and bell pepper between serving bowls. Garnish with chopped cilantro (optional). Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Serving Size
One serving is equal to approximately 1 1/2 cups.Gluten-Free
Use quinoa instead.More Flavor
Add onion powder and/or cumin powder to the chicken.Additional Toppings
Add diced red onions.
Nutrition
Calories: 361kcal | Carbohydrates: 44g | Protein: 33g | Fat: 6g | Cholesterol: 88mg | Sodium: 58mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1276IU | Vitamin C: 41mg | Calcium: 29mg | Iron: 1mg
