Grilled Chicken and Vegetable Skewers with Couscous
High-protein bodybuilding meal featuring marinated grilled chicken breast skewers loaded with colorful vegetables (bell peppers, bok choy, mushrooms, and parsnips), served alongside fluffy couscous for complete macronutrient balance. Perfect for post-workout recovery with ~68g protein per serving.
38 min367 kcal50g protein32g carbs5g fat
Ingredients
- 200g Raw chicken breast
- 100g Raw bok choy
- 80g Shiitake mushroom
- 80g Raw parsnips
- 100g Raw red bell pepper
Method
- 1Soak wooden skewers in water for 30 minutes to prevent charring.
- 2Cut 200g raw chicken breast into 1.5-inch cubes. Pat dry with paper towels to ensure even cooking.
- 3Prepare vegetables: Cut 100g bok choy into 1.5-inch pieces, quarter 80g shiitake mushrooms, cut 80g parsnips into 1-inch rounds, and slice 100g red bell pepper into 1-inch squares.
- 4Thread chicken and vegetables onto skewers, alternating chicken with different vegetables (chicken-pepper-chicken-mushroom-chicken-bok choy-chicken-parsnip pattern).
- 5Preheat grill or grill pan to medium-high heat (400°F/200°C). Lightly oil the grates with cooking spray.
- 6Place skewers on hot grill. Cook for 12-14 minutes, turning every 3-4 minutes to ensure even cooking. Chicken is done when internal temperature reaches 165°F (74°C) and vegetables are tender-crisp with light char marks.
- 7While skewers cook, bring 300ml water to a boil in a saucepan. Add 150g dry couscous and pinch of salt.
- 8Remove from heat, cover tightly with a lid, and let sit for 5 minutes. Fluff with a fork.
- 9Transfer cooked skewers to a plate. Arrange couscous alongside.
- 10Optional: Drizzle skewers with lemon juice or 1-2 tbsp of a light vinaigrette if desired.
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