| 10 | 30 | 448 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 2 tbsp | Extra virgin olive oil |
| 2 cup | White onion (diced) |
| 2 cup chopped | Carrots |
| 2 cup diced | Celery |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
| 2 clove(s) | Garlic (minced) |
| 1 1/3 cup | Couscous, dry |
| 2 cup | Chicken broth (stock) |
| 341 gm | Chicken breast, boneless, skinless (chopped, about 3 cups) |
1. In a large skillet, heat olive oil over medium high heat. Add onion, carrots, and celery. Season with salt and pepper, and sauté for 5-10 minutes until softened and caramelized.
2. Add garlic and stir to combine until fragrant, about 30 seconds. Add couscous and broth, stir to combine, then cover, reduce heat to low, and simmer for 8-10 minutes until broth is absorbed.
3. Add chicken and stir until cooked through. Enjoy!
Chicken
is a great source of lean protein which aids in muscle growth and repair!
| Grain | 1.7 |
| Meat | 0.9 |
| Vegetables | 3.5 |
