Zesty Chicken Couscous Bowls
Zesty Chicken Couscous Bowls
Thin Slice Blade
Time: Prep 10 min | Cook 15 min | Total 25 min
★ ★ ★ ★ ☆ 4.8/5
Bite-sized Recipe:
Thinly slice zucchini and red onion, sauté with chickpeas and spices, then serve over fluffy couscous with lemony grilled chicken and parsley.
Intro:
Light, fast, and full of flavor, these Zesty Chicken Couscous Bowls make an ideal weekday meal prep—balanced with protein, fiber, and bold citrus notes.
What You’ll Need:
1 cup couscous
1 cooked chicken breast, grilled and sliced
½ zucchini, thinly sliced
¼ red onion, thinly sliced
½ cup canned chickpeas, rinsed and drained
1 tbsp olive oil
Juice of ½ lemon
¼ tsp cumin
Salt and pepper to taste
1 tbsp chopped fresh parsley
Blades to Use:
Thin Slice Blade
Use these specific blade attachments with your VanBites Viral Chopper to prep the vegetables quickly and evenly.
Prep Tip:
Use the Thin Slice Blade for even, paper-thin cuts of zucchini and red onion. Store assembled bowls in airtight containers for up to 4 days.
Instructions:
Step 1
Thinly slice zucchini and red onion using the Thin Slice Blade.
Step 2
Sauté sliced vegetables and chickpeas in olive oil for 5–6 minutes with cumin, salt, and pepper.
Step 3
Meanwhile, cook couscous according to package instructions.
Step 4
Slice grilled chicken and squeeze lemon juice over it.
Step 5
Assemble bowls: couscous on the bottom, then sautéed veggies and chickpeas, followed by chicken and chopped pa
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