Meal Prep Series: Roast Chicken and Veggies with Couscous Recipe

Meal Prep Series: Roast Chicken and Veggies with Couscous Recipe
Kickstart your New Year with this wholesome and vibrant Roast Chicken and Veggies with Couscous! Perfect for summer nights, this dish combines smoky Tex Mex flavours, roasted goodness, and a touch of creamy chipotle mayo. It's an easy, balanced meal to keep you on track and feeling great as you embrace the year ahead. 🍗☀️

Serves: Makes 4 meals!

Ingredients:

  • 8 Chicken Drumsticks, seasoned with Tex Mex spice
  • 1 Red Onion, cut into wedges
  • 2 cups Pumpkin, peeled and diced
  • 2 cups Broccoli Florets
  • 1 tablespoon Olive Oil
  • 1 cup Couscous
  • 1 cup Boiling Water or Chicken Stock
  • 1/2 cup Chipotle Mayo, for drizzling

Method:

  1. Prepare the Chicken and Veggies

    • Preheat the oven to 200°C (390°F).
    • Place the chicken drumsticks on a baking tray and season generously with Tex Mex spice.
    • Add the red onion, pumpkin, and broccoli to the tray. Drizzle with olive oil and toss to coat evenly.

  2. Roast

    • Roast the chicken and veggies in the oven for 30-35 minutes, turning the chicken halfway through, until the drumsticks are golden and cooked through and the veggies are tender.

  3. Prepare the Couscous

    • While the chicken is roasting, place the couscous in a large bowl. Pour over boiling water or chicken stock, cover with a lid or plate, and let sit for 5 minutes. Fluff with a fork.

  4. Assemble the Dish

    • Spread the couscous on a serving platter or individual plates. Top with the roasted chicken and veggies.

  5. Finish with Chipotle Mayo

    • Drizzle chipotle mayo over the dish for a smoky, creamy kick.

Tips:

  • Add a squeeze of lemon juice or chopped fresh herbs like parsley for a refreshing touch.
  • For a gluten-free option, swap couscous for quinoa or rice.

This dish is perfect for a quick, balanced summer meal to keep you energised and satisfied! 🌞🍗

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