Preheat the oven to 180°C / 350°F.

Chop the bell peppers, tomatoes, red onion, and chicken breast into bite-sized pieces. Then, place them on a lined baking tray.

Rinse the chickpeas well to remove the aquafaba (the liquid from the can or jar). Pat them dry with a paper towel. Place them on the same or a separate baking tray.

Drizzle olive oil over both the chicken/veggie tray and the chickpeas. Add your favorite spices (e.g. salt, pepper, chili, paprika, oregano, garlic powder) and mix well to coat everything evenly.

Roast in the oven for about 25–30 minutes, until the chicken is cooked through, vegetables are tender, and chickpeas are golden and slightly crispy.

Meanwhile, cook the couscous by adding it to a pot or bowl. Pour boiling water over it according to the package instructions (usually 1:1 ratio). Cover and let it sit for 10-15 minutes. Fluff with a fork once ready. Tip: Add about 1 tbsp of powdered vegetable stock to the water for extra flavour.

For the sauce: Mix together olive oil, yogurt, honey, lemon juice, and all your favourite spices. Taste test and adjust seasoning as needed!

Use couscous and/or lettuce as a base. Then, add the roasted chicken and vegetables, crispy chickpeas, and optionally half an avocado. If desired also add any extras like seeds, nuts, feta cheese, or halloumi.

Drizzle the sauce on top & enjoy! You can store possible leftovers for another day ;).