Sheet Pan Chicken & Summer Squash Couscous Bowl
Sep 27
3 min read
We have this delicious and very easy-to-make, Sheet Pan Chicken & Summer Squash Couscous Bowl. I wanted to give you a recipe that you could rely on for the rest of the summer when you really don’t want to have a huge clean-up situation. For this recipe all you need is a cutting board, a bowl (to marinate the chicken), a sheet pan (to roast the chicken thighs and vegetables), and a pot (to cook the couscous).
This recipe screams summer — you have summer squash, zucchini, cherry tomatoes, and of course, our beloved sungold tomatoes. I also fully believe that if couscous was a season, it would be summer.
I wanted to note that I accidentally used boneless chicken thighs rather than bone-in chicken thighs. The recipe came out exactly how I wanted it to, but bone-in would have made the skin a little crispier like I enjoy it. Feel free to use either!
As for the dressing, you’ll be sad to hear that my favorite mini food processor has passed on. I was unable to make the actual dressing I wanted to make for this recipe, which I’ll keep a secret until I remake it for a new recipe. So, I created a simple lemon garlic dressing that paired perfectly with the chicken and vegetables. But, please use a dressing that speaks to you! Pesto would work wonderfully here.
Yields: 2 servings
Portion: 2-3 chicken thighs
Prep time: 20 minutes
Total time: 50 minutes
This recipe is dairy free and gluten free.
Ingredients:
Chicken:
6 bone-less or bone-in chicken thighs
1 ½ tsp kosher salt (more or less depends on your liking)
½ tsp ground black pepper
1 1/2 tsp garlic powder
1 tsp lemon pepper
1 tsp dried oregano
½ tsp dried basil
½ tsp Aleppo pepper
2 tbsp extra virgin olive oil
Juice of 1 lemon
Rest of ingredients:
2 zucchini, chopped medium
2 summer squash, chopped medium
10 cherry tomatoes, halved
10 sungold tomatoes, halved
¼ cup thinly chopped red onion
Salt & black pepper to taste
1 cup pearl couscous
Garnish of fresh basil
Garnish of fresh parmigiano reggiano
Dressing:
3 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
2–3 grated garlic cloves
1 tsp honey
Salt & pepper
Instructions:
Prep vegetables: Have oven preheated to 400°F. Prep summer squash, zucchini, cherry tomatoes, sungold tomatoes, and red onions. Add to sheet pan.
Cook couscous: Over medium heat, heat 1-2 tbsp of olive oil in a saucepan. Add pearl couscous and stir for 2 to 5 minutes until lightly golden. Pour in 1 ½ cups of water (or vegetable broth) and ½ tsp of salt. Once water boils, then cover the pan with a lid and reduce the heat to low. Simmer for 10 to 12 minutes until the liquid is fully absorbed and the couscous is tender. Remove from heat. Allow it to sit covered for 3 to 5 minutes. Fluff with a fork before serving. Set aside.
Mix your seasonings: In a small bowl combine all seasonings.
Toss chicken thighs: In another bowl, add chicken thighs and season with salt, ground black pepper, garlic powder, lemon pepper, dried oregano, dried basil, and Aleppo pepper. Coat with extra virgin olive oil and juice of 1 lemon. Mix well. Make sure chicken thighs are evenly coated with marinade. Marinate for at least 30 minutes in the fridge. 2-4 hours would be ideal, but it’s okay if you can’t.
Add chicken thighs to sheet pan: place chicken thighs (skin side up if using bone-in) on top of vegetables.
Roast: Roast for 40–45 minutes, or until the chicken skin is crisp and the vegetables are golden and tender. You can opt to broil the chicken sheet pan for the last 5 minutes.
Serve: Grab two serving plates. Spoon couscous onto each plate. Arrange the chicken thighs and vegetables on other side of plate. Top chicken, vegetables, and couscous with a drizzle of dressing and garnish with fresh basil. Enjoy!
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