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Couscous Bowl with Rosemary Chicken

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Couscous Bowl with Rosemary Chicken

Course: Dinner, Lunch
Cuisine: American, Mediterranean
Keyword: chicken
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 2 servings
Calories: 361kcal


  • 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)


  • 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!


  • 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.


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

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