MyNutriCounter / Mediterranean Chicken and Couscous Salad



4 butterflied chicken breast fillets

200g/7oz aubergine/eggplant – sliced

4 ripe tomatoes - 200g/7oz total, cut into halves

1 white onion – 100g/3.5oz, quartered

1 courgette/zucchini – about 200g/7oz piece, cut in half lengthwise

30ml/1fl oz olive oil

2 sprigs of rosemary

a few tarragon leaves

2 cloves chopped garlic

400g/14oz couscous

500ml/17fl oz chicken stock

1 lemon, juice and zest

salt, to taste

pepper, to taste


1.In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.

2.Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.

3.Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.

4.In a small stockpot, bring chicken stock to a boil.

5.Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.

6.While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.

7.Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.

8.Fold in the lemon juice, zest, and chopped herbs.

9.Season with salt and pepper if needed.



Update Message: When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure.

Tags: dinner, salad, gluten-free, dairy-free, lunch

Revision: 1