Tender chicken breast, sweet roasted red bell peppers, creamy avocado, tangy feta and craveable pearl couscous create a Mediterranean feast in under 30 minutes!
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This dish is not only delicious but it’s a breeze to prepare, thanks to its simple list of ingredients and straightforward steps. No funny business here!!
Here’s how you’ll make my 5 Ingredient Mediterranean Chicken Plate:
- Preheat oven to 375º.
- Place chicken breasts onto sheet pan lined with foil and sprayed with cooking spray.
- Season chicken breasts well with kosher salt, black pepper and garlic powder.
- Prep the red bell peppers by removing the seeds and slicing them thinly. Place onto sheet pan with chicken and drizzle with avocado oil, then season with salt, pepper, and garlic powder.
- Roast chicken & bell peppers for around 25 minutes or until no longer pink/juices run clear.
- While the chicken and peppers are roasting, cook the pearl or Israeli couscous according to the package instructions.
- In a bowl, create the avocado salad by dicing the ripe avocado and tossing it with crumbled feta. Drizzle with a touch of avocado oil and season with salt.
- Once the chicken has roasted to perfection, dice it into bite-sized pieces.
- Assemble your Mediterranean plate by layering the cooked couscous, tender chicken pieces, the vibrant avo-feta salad, roasted bell peppers, and thinly sliced shallot, if desired. For an extra punch of flavor, drizzle the delicious juices from the chicken over the plate!
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5 Ingredient Mediterranean Chicken Plate
Tender chicken breast, sweet roasted red bell peppers, creamy avocado, tangy feta and craveable pearl couscous create a Mediterranean feast in under 30 minutes!
Ingredients
- 2 boneless, skinless chicken breasts
- 2 red bell peppers
- 1 avocado
- 1/2 cup crumbled feta
- 1 box pearl or Isreali couscous
for couscous:
- 1 3/4 cup chicken bone broth or water
optional for serving:
- thinly sliced shallot
Instructions
- Begin by preheating your oven to 375°F. Place the boneless, skinless chicken breasts on a sheet pan and drizzle them with avocado oil. Season with kosher salt, pepper, and garlic powder.
- Prepare the red bell peppers by removing the seeds and slicing them thinly. Place them onto the sheet pan with the chicken and drizzle with avocado oil, then season with salt, pepper, and garlic powder. These vibrant peppers will add a burst of color and flavor to your plate!!
- Place the sheet pan in the oven and roast for approximately 25 minutes, or until the chicken is no longer pink in the center and the peppers have softened and become slightly caramelized.
- While the chicken and peppers are roasting, cook the pearl or Israeli couscous according to the package instructions. Instead of water, use chicken bone broth for an extra layer of savory goodness.
- In a bowl, create the avocado salad by dicing the ripe avocado and tossing it with crumbled feta. Drizzle with a touch of avocado oil, season with salt, and give it a gentle toss.
- Once the chicken has roasted to perfection, dice it into bite-sized pieces.
- Assemble your Mediterranean masterpiece by layering the cooked couscous, tender chicken pieces, the avo-feta salad, roasted bell peppers, and thinly sliced shallot, if desired. To elevate the plate, drizzle the delicious juices from the chicken all over as the finishing touch!
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