Chicken and Roasted Vegetable Couscous
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 2 pints cherry tomatoes
- 2 zucchini, sliced
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1½ cups Israeli (pearl) couscous
- 3 cups shredded rotisserie chicken
- ¾ cup crumbled feta cheese
- ¾ cup lemon vinaigrette
- ½ cup chopped fresh basil
Instructions
- Preheat oven to 450°F. Toss together tomatoes, zucchini, oil, salt, and pepper on two large rimmed baking sheets; spread in a single layer. Bake 15 minutes or until browned and tender.
- Meanwhile, cook couscous according to package directions.
- Toss together couscous, tomatoes, zucchini, chicken, cheese, vinaigrette, and basil in a large bowl.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
515
|
515
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 30 | 30 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 849 | 849 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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