Print

Baked Herb Chicken Breasts with Roasted Vegetable Couscous Meal Prep Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 48 reviews

This wholesome Baked Herb Chicken Breasts with Couscous Meal Prep recipe features tender, flavorful chicken breasts seasoned with a fragrant herb paste and oven-roasted alongside a medley of colorful vegetables. Paired with fluffy couscous that absorbs rich vegetable broth, this dish offers a balanced, nutrient-packed meal perfect for batch cooking and enjoying throughout the week.

Ingredients

Vegetables and Couscous

  • 2 zucchini, chopped into 1-inch pieces
  • 2 red bell peppers, chopped into 1-inch pieces
  • 1 yellow bell pepper, chopped into 1-inch pieces
  • 2 red onions, sliced
  • 8 cloves garlic, peeled
  • 1 cup couscous
  • 1.5 cups vegetable broth
  • 1 cup parsley, chopped
  • 2 Tbsp olive oil (for veggies)
  • Pinch of salt and black pepper (for veggies)

Herb Chicken

  • 4 boneless, skinless chicken breasts (about 2 lbs)
  • 3 Tbsp olive oil (for chicken marinade)
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • Pinch of black pepper

Instructions

  1. Preheat Oven and Prepare Vegetables: Set your oven to 400°F (205°C). Chop the zucchini, red and yellow bell peppers into 1-inch pieces, slice the red onions, and peel the garlic cloves. Place all the vegetables and garlic on a large baking sheet.
  2. Season and Roast Vegetables: Drizzle 2 tablespoons of olive oil over the vegetables, then toss until they are well coated. Sprinkle with a pinch of salt and black pepper. Roast the vegetables in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even cooking.
  3. Cook Couscous: While the vegetables roast, bring 1.5 cups of vegetable broth to a boil in a saucepan. Add 1 cup of couscous, cover with a lid, and turn off the heat. Let it sit undisturbed for 5 minutes until the couscous absorbs all the broth. Fluff with a fork to keep it light.
  4. Prepare Herb Paste for Chicken: In a small bowl, combine 3 tablespoons of olive oil with 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1/4 teaspoon salt, and a pinch of black pepper. Stir until it forms a paste.
  5. Marinate Chicken Breasts: Gently pound the chicken breasts to even their thickness if needed. Coat each chicken breast evenly with the prepared herb paste.
  6. Bake Chicken Breasts: Place the coated chicken breasts on a baking tray and bake in the oven at 400°F (205°C) for 20 minutes. Once done, let the chicken cool before slicing to retain juices.
  7. Combine and Assemble Meal Prep: Mix the roasted vegetables, fluffy couscous, pressed garlic from the roasting tray, and chopped parsley together. Divide this mixture evenly into meal prep containers.
  8. Add Chicken and Store: Top each container with slices of the baked herb chicken breast. Seal the containers tightly and store in the refrigerator for up to 3 days for convenient, ready-to-eat meals.

Notes

  • Ensure chicken breasts are of even thickness for consistent baking.
  • Stirring vegetables every 15 minutes prevents burning and promotes even roasting.
  • You can substitute vegetable broth with chicken broth if preferred.
  • Meal prep containers should be airtight for best storage results.
  • Reheat thoroughly before eating, especially chicken to maintain food safety.
  • For a gluten-free version, replace couscous with quinoa or cauliflower rice.

Find it online: https://recipethrive.com/baked-herb-chicken-breasts-with-roasted-vegetable-couscous-meal-prep-recipe/