Chicken and Roasted Vegetable Couscous Bake

• 1 lb chicken breasts, cut into bite-sized pieces
• 1 cup uncooked couscous
• 1 1/2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup bell pepper, diced
• 1/2 cup red onion, chopped
• 1/2 cup frozen peas
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, toss chicken with 2 tbsp olive oil, oregano, thyme, salt, and pepper.
3. 3 Spread seasoned chicken on a baking sheet and roast for 20 minutes.
4. 4 Meanwhile, cook couscous according to package instructions using chicken broth.
5. 5 In a large bowl, combine roasted chicken, cooked couscous, cherry tomatoes, zucchini, bell pepper, red onion, and peas.
6. 6 Transfer mixture to a greased baking dish.
7. 7 Sprinkle feta and mozzarella cheese on top.
8. 8 Bake uncovered for 20 minutes or until cheese is melted and bubbly.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Baking sheet
• Baking dish
• Mixing bowls

Variations

• Add chickpeas for extra protein.
• Swap chicken for tofu for a vegan version.

Substitutions

• Substitute quinoa for couscous.
• Use goat cheese in place of feta for a tangier flavor.

Pairings

• Garlic hummus
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, add a squeeze of lemon juice before serving.
• Use any seasonal vegetables you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until hot.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pairs well with a light white wine.

FAQ