Roasted Chicken and Couscous Veggie Salad

  • Difficulty: Medium
  • 2 hours and 30 minutes
  • 2 servings
Roasted Chicken and Couscous Veggie Salad

Chicken and salad? They go very well together on the same plate. Just about everybody knows it. Just marinate the chicken breast in a spicy and hot mixture before roasting it. For the salad, pair couscous with healthy tomatoes, parsley, and spring onion.

Ingredients Needed for Roasted Chicken and Couscous Veggie Salad


For the marinade:

½ cup water
2 tablespoons of vegetable oil
1 tablespoon soy sauce
1 teaspoon paprika powder
1 tablespoon white wine vinegar
pepper
salt
1 red chili, sliced
1 teaspoon lime juice
10 ounces of chicken breast

For the couscous:

⅔ cup couscous
1 cup hot water

For the couscous veggie salad:

½ cup fresh parsley
4 spring onions, chopped
2 tomatoes, diced
1 tablespoon vegetable oil
1 teaspoon lime juice
salt
pepper

How to Cook Roasted Chicken and Couscous Veggie Salad

    For the marinade:
  1. Add the chicken breast halves to the bowl and marinate for two hours.
  2. Place the marinated chicken breast on a baking tray, pour some marinade over it and roast for 25 minutes at 360⁰F/180⁰C.
  3. Soaking the couscous:
    For the couscous veggie salad:
  4. Serve the roasted chicken breast sliced over a bed of salad.

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