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
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 Make Roasted Chicken and Couscous Veggie Salad
For the marinade:
- Add the chicken breast halves to the bowl and marinate for two hours.
- 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:
- Serve the roasted chicken breast sliced over a bed of salad.
For the couscous veggie salad: