Provençal Chicken Roulade with Roasted Vegetable Couscous

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup couscous
• 1 pint cherry tomatoes, halved
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a medium bowl, combine the diced zucchini, bell pepper, onion, garlic, basil, parsley, lemon zest, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.