Description
Enjoy a refreshing and zesty meal with Lemon Dill Chicken & Couscous Bowls, combining tender chicken and fluffy couscous for a delightful dish that excites the taste buds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup couscous (whole wheat optional)
- 1/4 cup fresh dill, chopped
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and gather all ingredients.
- In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper. Add chicken breasts to the mixture and marinate for at least 20 minutes.
- Bring vegetable broth to a boil in a saucepan over medium heat. Stir in couscous, cover tightly, and let sit for about 5 minutes until liquid is absorbed.
- Place marinated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C). Broil for an extra two minutes if desired for crispy edges.
- Once cooked, fluff the couscous with a fork and mix in additional chopped dill and a squeeze of lemon juice if preferred.
- Slice the chicken into strips or cubes and serve over a generous portion of couscous. Drizzle any leftover marinade over the top for added flavor.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 2g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For extra flavor, let your chicken marinate for at least an hour before cooking. Customize by adding veggies like spinach or cherry tomatoes. Store leftovers in an airtight container in the fridge for up to three days.