Season the chicken thighs with olive oil, salt, paprika, and garlic powder. Place in a casserole dish with 1 cup of chicken broth. Cover with tinfoil and place in the oven. Bake for 40 minutes, removing the foil in the last 10 minutes.
Bring 1.5 cups of chicken broth or water to a boil. Add in the couscous and bring the pot down to a simmer. When the liquid has all absorbed, squeeze a wedge of lemon on top of the couscous, mix, and keep the lid on to keep the couscous from drying out.
For the Honey Lemon Vinaigrette Dressing:
Combine the ingredients in a mason jar and shake to combine.
Putting it all together:
To meal prep: combine everything but the dressing in an airtight container, topped with feta. Serve with dressing on the side.
For dinner: combine everything, drizzle on the dressing, and serve!
Notes
Shredded chicken breast is a great substitute for the chicken thighs. While I prefer to reheat my skin-on chicken thighs, with shredded chicken breast, I can skip reheating it and just eat the couscous beets meal prep cold/chilled to save on time! Plus, the dressing can be mixed in ahead of time if you wish.