Couscous, Beets, and Chicken Meal Prep

Ingrédients

• 2 tbsp olive oil
• 8 chicken thighs (skin on, bone in)
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 4 beets beets (red or golden, or both)
• feta (as much or as little)
• 1 cup pearl couscous
• 1.5 cups chicken broth
• 1/2 lemon (juice)
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 zest and juice of one lemon
• 1 tbsp dijon mustard
• 1/4 cup honey

Préparation

1. 1

   Heat the oven to 400F.

2. 2

   --- For the Chicken Thighs: ---

3. 3

   Season the chicken thighs with olive oil, salt, paprika, and garlic powder. Place in a casserole dish with 1 cup of chicken broth. Cover with tinfoil and place in the oven. Bake for 40 minutes, removing the foil in the last 10 minutes.

4. 4

   --- For the Beets: ---

5. 5

   For the beets, roast for 40 minutes drizzled in olive oil and salt, wrapped in tinfoil. Peel and cut when done. For more details, check out instructions in this post here.

6. 6

   --- For the Couscous: ---

7. 7

   Bring 1.5 cups of chicken broth or water to a boil. Add in the couscous and bring the pot down to a simmer. When the liquid has all absorbed, squeeze a wedge of lemon on top of the couscous, mix, and keep the lid on to keep the couscous from drying out.

8. 8

   --- For the Honey Lemon Vinaigrette Dressing: ---

9. 9

   Combine the ingredients in a mason jar and shake to combine.

10. 10

    --- Putting it all together: ---

11. 11

    To meal prep: combine everything but the dressing in an airtight container, topped with feta. Serve with dressing on the side.

12. 12

    For dinner: combine everything, drizzle on the dressing, and serve!