Mediterranean Chicken & Couscous

This Mediterranean Chicken & Couscous Meal Prep is sure to become a favorite in your rotation! We love the tender marinated chicken, roasted vegetables, and fresh flavors of this dish. Serve it atop fluffy pearl couscous for an authentic Mediterranean meal.

NOTES: If you cannot find couscous or need gluten free, try quinoa or farro. You could also use brown rice! Need more calories? Divide this meal into four servings instead of six (see nutrition below).

Mediterranean Chicken & Couscous
Makes 6 servings

2 lbs. boneless skinless chicken breasts
1/4 cup lemon juice
2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. fresh parsley
4 tsp. garlic cloves, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. salt
1 red onion, sliced
2 red bell pepper, sliced
2 large zucchini, sliced

1 1/2 cup dry pearl couscous (or quinoa)

3 cups water (or chicken broth)
6 tbsp. pitted Kalamata olives
6 tbsp. feta cheese, crumbled

Directions:

Preheat oven to 400 degrees F.

Combine lemon juice, olive oil, red wine vinegar, minced garlic, parsley, basil, oregano and salt for a marinade.

Pour half the marinade over your chicken breasts, and let marinate for 15 minutes.

Meanwhile, cut up onion, pepper, and zucchini and toss with remaining marinade.

Remove chicken from marinade and sear in a large oven-safe skillet or Dutch oven over medium-high heat, about 2 minutes per side.

Add vegetables around seared chicken breasts and bake at 400 degrees F for 25-30 minutes.

Meanwhile, bring 3 cups of water (or broth) to a boil, then add cousous (or quinoa).

Stir then cover and simmer over medium-low heat for 10-15 minutes or until water is absorbed.

Divide between six meal prep containers: 4 oz. chicken, 4 oz. cooked couscous, and 3-5 oz. veggies. Top each meal with 1 tbsp. each olives and feta.