Baked Chicken with Couscous Salad Recipe

Baked Chicken with Couscous SaladWhen it comes to healthy eating, The Big J and I love a good salad with protein. The only problem is, if you’re not careful salad and protein can get boring very quickly. To help us stay on track with healthy eating (please ignore my last update for this Chocolate Fudge Cake) I am always looking for inventive ways to dress up our meals, and I have to say, this Baked Chicken with Couscous Salad is a winner.

After some minimal preparation, the Baked Chicken with Couscous Salad is fast and easy to make, which for me is perfect on those nights when I’m running out of steam. And if I prep the chicken and pumpkin earlier in the day, normally when Rei Baby goes down for her first sleep and I’m still feeling energetic and positive about how much I can accomplish, then the rest of the meal (excluding cooking time) takes only about 10 minutes to throw together. And it’s healthy. Can’t go wrong with that!

Baked Chicken and Couscous Salad recipe

Baked Chicken with Couscous Salad Recipe

Serves 5

  • 3 skinless chicken breasts trimmed
  • 1/4 cup olive oil
  • 3tbs balsamic vinegar
  • 3 cloves crushed garlic
  • 2tbs finely chopped fresh parsley
  • cracked black pepper

Put marinade ingredients in to a container large enough to fit the chicken breasts and mix together to combine. Add the chicken, give a good stir so the marinate coats the chicken and place in fridge to marinate for about 30 minutes, or longer for a more intense flavour.

Pre-heat the oven to 200ºc. Place chicken on a roasting rack and roast in pre-heated oven for 35 minutes (about half way through you’ll want to throw the pumpkin in the oven too). Remove from oven and allow to stand for 10 minutes while you make the salad.

Slice the chicken and serve on the Couscous Salad with a drizzle of the Balsamic Dressing.

  • 1/2 butternut pumpkin
  • 120g mixed salad leaves, roughly chopped
  • 1 cup whole wheat couscous
  • 1 cup pumpkin seeds
  • 2 green onions, finely chopped
  •  1/4 cup finely chopped fresh parsley

Cut pumpkin in to pieces which are approximately 1cm square. Bake in oven for 20-30 minutes until tender – be sure to not overcook the pumpkin otherwise it will lose its shape.

In a small bowl, pour 1 cup of boiling water over the couscous. Cover and allow to stand for 10 minutes then fluff with a fork.

Mix together all ingredients in a large bowl with half of the Balsamic Dressing.

  • 1/4 cup olive oil
  • 2tbs balsamic vinegar
  • 2tbs honey
  • 1tbs Dijon mustard

Mix all ingredients together and pour half over the salad. Give a good stir to combine.

Serve Couscous Salad with sliced baked chicken drizzled with the remainder of the Balsamic Dressing.

Baked Chicken and Couscous salad RecipeIf you’ve tried the recipe at home, feel free to leave your feedback and tell me what you think below.


Comments (2)

  1. Ashlea @ Glamour Coastal Living

    I love cous cous, I add all sorts of baked veges and meat to it to make it interesting. Best staple to have in your pantry! This looks delicious x

    1. DanielleDanielle (Post author)

      Thanks Ashlea! It really is a necessary staple and is such a versatile/forgiving ingredient too 🙂


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