Chicken and Roasted Vegetable Couscous
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 1½ cups cherry tomatoes
- 1 small zucchini, sliced
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ cup Israeli (pearl) couscous
- 1 cup shredded rotisserie chicken
- ¼ cup crumbled feta cheese
- ¼ cup lemon vinaigrette
- 3 Tbsp chopped fresh basil
Instructions
- Preheat oven to 450°F. Toss together tomatoes, zucchini, oil, salt, and pepper on a rimmed baking sheet; 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 bowl.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
517
|
517
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 30 | 30 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 800 | 800 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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