Lemon Thyme Chicken with Vegetable Couscous
Lemon thyme chicken is roasted with carrots and served with wholemeal couscous, peas, sweetcorn and parsley. Fresh lemon zest and juice lift the flavour, while the couscous makes it a filling dinner that works just as well for meal prep.
Nutrition
- Calories 402kcal 103kcal
- Fat 5.8g 1.5g
- Carbs 48.4g 12.4g
- Protein 43.6g 11.1g
- Fibre 7.7g 2.0g
Ingredients
- Main Recipe
Vegetable Couscous
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I like the contrast between the juicy chicken, soft roasted carrots and fluffy couscous. The lemon keeps the flavours light, while the thyme gives the chicken enough flavour without needing a heavy sauce. It also reheats well, which makes it useful when I want to cook once and have a few portions ready for later.
Tips and Variations
- Use wholemeal couscous for a slightly nuttier flavour and more fibre.
- Check the packet instructions, as the amount of water needed can vary between brands.
- Frozen peas and sweetcorn can be cooked straight from frozen before stirring them through the couscous.
- Arrange the chicken in a single layer and avoid overcrowding the roasting tray.
- Swap the parsley for finely chopped chives if you prefer.
Meal Storage
Store in airtight containers in the fridge and use within 3 days.
Freezer tips
You can freeze the cooked chicken and couscous in airtight containers for up to 3 months.
Defrost frozen portions overnight in the fridge. Reheat until the chicken and couscous are piping hot throughout, adding a small splash of water to the couscous before reheating if it seems dry. Do not reheat more than once.
Frequently Asked Questions
Yes. Regular couscous works well, but check the packet instructions as it may need a different amount of water.
Yes. Boneless, skinless chicken thighs are a good alternative, although they may need a little longer in the oven. Make sure they are cooked through before serving.
Roasted peppers, courgette, spinach or finely chopped spring onions all work well. Keep the overall quantity fairly similar so the couscous stays light rather than becoming too vegetable-heavy.
Try to keep the chicken pieces similar in thickness and avoid cooking them for longer than needed. The thickest part should reach at least 75°C.
Yes. Let the chicken, carrots, and couscous cool, then divide them into individual containers. Store in the fridge for up to 3 days or freeze for up to 3 months.
Closing Note
The lemon and thyme give the chicken a fresh, herby flavour that works especially well with the roasted carrots. Peas, sweetcorn and parsley add colour to the wholemeal couscous and make it feel like part of the dish rather than just a side. If you enjoy this combination, you might also like this chicken and vegetable couscous for meal prep.
- 💪 High Protein
- 🪶 Low Fat
- 🧊 Freezer Friendly
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