Healthy Salad Recipes By MyNutriCounter

Mediterranean Chicken and Couscous Salad

Mediterranean Chicken and Couscous Salad

When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure. You can rest assured that your taste buds will be satisfied and your body will be suitably nourished. The beautifully blended mix of herbs, vegetables and succulent chicken, create a mouth-watering dish that can be enjoyed for lunch or dinner.

Healthy Salad Recipes By MyNutriCounter

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  • Serves

    8

  • Prep

    15 mins

  • Cook

    15 mins

  • Total Time

    30 mins

  • Dietary

    GF, DF

Ingredients:

  • 4 butterflied chicken breast fillets
  • 200g/7oz aubergine/eggplant – sliced
  • 4 ripe tomatoes - 200g/7oz total, cut into halves
  • 1 white onion – 100g/3.5oz, quartered
  • 1 courgette/zucchini – about 200g/7oz piece, cut in half lengthwise
  • 30ml/1fl oz olive oil
  • 2 sprigs of rosemary
  • a few tarragon leaves
  • 2 cloves chopped garlic
  • 400g/14oz couscous
  • 500ml/17fl oz chicken stock
  • 1 lemon, juice and zest
  • salt, to taste
  • pepper, to taste

Method:

  1. In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
  2. Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
  3. Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
  4. In a small stockpot, bring chicken stock to a boil.
  5. Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
  6. While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
  7. Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
  8. Fold in the lemon juice, zest, and chopped herbs.
  9. Season with salt and pepper if needed.

Dairy-free, Dinner, Gluten-free, Lunch, Salad

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