Mediterranean Spiced Chicken with Roasted Vegetable Couscous

Begin by preheating your oven to 400°F (200°C). In a bowl, combine 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the spice mix.

Take 2 boneless, skinless chicken breasts and rub them with 1 tablespoon of olive oil, then coat them evenly with the spice mix.

Place the seasoned chicken on a baking sheet lined with parchment paper. Chop 1 red bell pepper, 1 zucchini, and 1 small red onion into bite-sized pieces.

Toss the chopped vegetables with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a separate bowl.

Spread the vegetables around the chicken on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

While the chicken and vegetables are roasting, prepare the couscous by bringing 1 cup of vegetable broth to a boil in a saucepan.

Once boiling, remove from heat and stir in 1 cup of couscous. Cover and let it sit for 5 minutes, then fluff with a fork.

After the chicken is done, let it rest for 5 minutes before slicing it into strips. Serve the sliced chicken over a bed of couscous, topped with the roasted vegetables.

Garnish with fresh parsley and a squeeze of lemon juice for added brightness.