Meal Prep Chicken Chopped Salad

_INGREDIENTS

BAKED CHICKEN BREAST:

• 1 chicken breast 
• ½ Tbsp Oregano
• Olive oil (Drizzle)
• Salt 
• Pepper

‍PEARL COUSCOUS:

• 1 cup pearl couscous 
• 1.5 cups water or vegetable stock 
• 1 Tbsp olive oil

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_INSTRUCTIONS

1. Preheat oven to 180°C
2. Place the chicken on a baking tray, season with salt, pepper, oregano, and olive oil.
3. Bake chicken in the oven for 18-20 minutes or until cooked through. Cooking times may vary depending on the thickness of the chicken breast. Remove from the oven and set aside.
4. While chicken is cooking roughly chop the capsicum, courgette and cauliflower. Toss the cauliflower with olive oil, paprika and cumin powder. Season the courgette and capsicum with salt and pepper and drizzle with olive oil. 
5. Bake vegetables in the oven for 15 minutes, or until cooked to your liking (slightly tender and browned). Remove from the oven and set aside. 
6. To make the couscous: In a pot add 1 Tbsp olive oil, then add the couscous and toast for 1 minute, stirring often. Add the hot water or hot stock into the pot. Cover the pot with a lid and let simmer for 10 minutes or until all the liquid is absorbed. Remove from the heat and set aside. Once cooled transfer to a large mixing bowl.
7. To make the dressing: whisk all the dressing ingredients together in a bowl.
8. To assemble: Lay the cooked chicken, vegetables, and fresh herbs on a large board and chop roughly. Transfer the chopped mixture into the bowl of couscous, sprinkle over the almonds and pour over the dressing. Season with salt and pepper.
9. Separate into containers to store in the fridge and enjoy later in the week!