Roasted Chicken and Couscous Veggie Salad







A recipe allowed in a / diet.

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.

Nutritional Chart

Calories: 554 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 35 g
  • 36 g
  • 25 g

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
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

How to Make 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.
Soaking the couscous:
    For the couscous veggie salad:
    1. Serve the roasted chicken breast sliced over a bed of salad.

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