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Couscous Bowl

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 Servings
Calories 553kcal

Ingredients

  • 1/2 cup Chicken broth
  • 1/2 cup Couscous
  • 2 tbsp Extra-virgin olive oil
  • 6 oz Chicken breast boneless skinless
  • 8 Grape tomatoes halved
  • 2 cups Spring mix
  • 1/4 cup Red onion shaved
  • 1/4 cup Carrots shredded
  • 1/4 cup Cucumber chopped
  • 2 tbsp Goat cheese crumbled small
  • 2 slices Crusty bread toasted

Dressing

  • 1/4 tsp Dijon mustard
  • 2 tbsp Extra-virgin olive oil
  • 1/4 tsp Dried oregano
  • 1/2 tsp Balsamic vinegar
  • 1 clove Garlic grated
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees.
  • Bring the broth to a boil. Cook the couscous in the broth according to the instructions on the package. Once cooked, stir in half the oil and season with salt and pepper to taste. Let cool.
  • For the dressing: whisk together all of the ingredients in a bowl until fully combined.
  • Season the chicken on both sides with salt and pepper. Then drizzle with oil. Heat a grill pan on medium heat. Mark the well chicken on both sides. Add the grape tomatoes into the pan. Transfer the pan to the oven and cook the chicken to an internal temperature of 160 degrees using a thermometer. Then aside on a cutting board to rest before slicing thin.
  • Mix the spring mix, onion, carrots, cucumber, and tomato with the couscous. Top with chicken. Sprinkle with goat cheese. Dress right before serving. Serve with bread.

Nutrition

Calories: 553kcal | Carbohydrates: 52g | Protein: 24g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1139mg | Potassium: 994mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5536IU | Vitamin C: 43mg | Calcium: 116mg | Iron: 2mg