If you’re searching for a meal that’s both satisfying and light, look no further than the Grilled Chicken Tenderloin and Couscous Nourish Bowl. This recipe perfectly combines lean protein, fresh veggies, and fluffy couscous for a balanced dish that will leave you feeling nourished and revitalized. Whether you’re meal prepping for the week or making a quick dinner, this bowl is a must-try, and it’s all under 600 calories!
Why You’ll Love This Dish
This bowl isn’t just about flavor—it’s packed with wholesome ingredients that offer a range of nutrients. The grilled chicken tenderloin provides a solid dose of lean protein, while the couscous and avocado contribute healthy carbs and fats. The addition of cherry tomatoes, Kalamata olives, and arugula brings a burst of freshness and color to the dish. Plus, the optional drizzle of lemon vinaigrette and sprinkling of chili flakes elevate the bowl with a zesty and spicy kick.
Ingredients You’ll Need:
- 1 cup cooked couscous
- 1 cup grilled chicken tenderloin, sliced
- 1/2 avocado, sliced or mashed
- 1/2 cup cherry tomatoes, halved
- A handful of Kalamata olives
- 1 cup fresh arugula
- Fresh cilantro, chopped for garnish
- Salt and pepper, to taste
- A drizzle of lemon vinaigrette (optional)
- Chili flakes (optional for added heat)
How to Make It:
- Prepare the Couscous: Start by cooking the couscous according to the package instructions. Once it’s cooked, fluff it with a fork and set it aside to cool.
- Grill the Chicken Tenderloin: Season the chicken tenderloin with salt and pepper, then grill over medium heat for about 6-7 minutes on each side. Make sure the chicken is cooked through before removing it from the grill. Allow the chicken to rest for a few minutes, then slice it into strips.
- Assemble Your Nourish Bowl: In a large bowl, start with a base of fresh arugula. Next, layer the cooked couscous, grilled chicken tenderloin slices, avocado, cherry tomatoes, and Kalamata olives.
- Add the Finishing Touches: Garnish the bowl with freshly chopped cilantro. If you like, drizzle some lemon vinaigrette over the top and sprinkle with chili flakes for extra flavor. Enjoy immediately!
Customization Tips:
This Grilled Chicken Tenderloin and Couscous Nourish Bowl is versatile and can be adapted to suit your tastes. Feel free to swap out the couscous for quinoa or brown rice for a gluten-free version, or add more veggies like cucumber or roasted bell peppers to boost the fiber content. You can even switch up the protein—try grilled salmon or tofu for a different take on this delicious meal.
Final Thoughts
With its vibrant ingredients and balanced nutrition, the Grilled Chicken Tenderloin and Couscous Nourish Bowl is a meal you’ll want to make again and again. It’s perfect for lunch, dinner, or even a post-workout recovery meal. Best of all, it’s quick to prepare and can be enjoyed on its own or paired with your favorite sides. Give it a try and savor the fresh, wholesome flavors in every bite!
Grilled Chicken Tenderloin and Couscous Nourish Bowl
Description
Indulge in this revitalizing Grilled Chicken Tenderloin and Couscous Nourish Bowl that blends protein-rich ingredients with fresh, vibrant veggies. Perfect for a wholesome meal that’s under 600 calories, this bowl is as versatile as it is delicious.
Ingredients
1 cup cooked couscous
1 cup grilled chicken tenderloin, sliced
1/2 avocado, sliced or mashed
1/2 cup cherry tomatoes, halved
A handful of Kalamata olives
1 cup fresh arugula
Fresh cilantro, chopped for garnish
Salt and pepper, to taste
A drizzle of lemon vinaigrette, optional
Chili flakes, optional for added heat
Instructions
Prepare the Couscous: Cook the couscous according to package instructions. Fluff with a fork and set aside.
Grill the Chicken Tenderloin: Season the chicken tenderloin with salt and pepper. Grill over medium heat for about 6-7 minutes per side, or until cooked through. Allow it to rest before slicing.
Assemble the Bowl: In a large bowl, layer the fresh arugula as the base. Arrange the cooked couscous, grilled chicken tenderloin, avocado slices, cherry tomatoes, and Kalamata olives on top.
Finish and Serve: Garnish with freshly chopped cilantro. Drizzle with lemon vinaigrette and sprinkle with chili flakes if desired. Enjoy your meal immediately.