Greek Lemon Chicken
with Roasted Veggie Couscous and Feta
A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Chicken Breasts
1 unit(s)
Zucchini
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Shallot
½ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
1 cup
Couscous
1 unit(s)
Vegetable Broth Concentrate
14 g
Parsley
1 unit(s)
Lemon
Nutrition Values
Cooking Steps
Wash and dry all produce.* Core peppers, then cut peppers and zucchini into 1/2-inch pieces. Peel, then thinly slice shallots. Over 2 baking sheets, toss veggies, half the lemon-pepper seasoning and 2 tbsp oil. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 22-23 min. (NOTE: In Step 3, stir veggies, add chicken and rotate baking sheets before continuing roasting!)
Meanwhile, pat chicken dry with paper towels. Sprinkle over remaining lemon-pepper seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then chicken. Pan-fry, until golden-brown, 2-3 min per side. (TIP: You may need to cook chicken in batches if your pan is smaller!)
Transfer chicken to baking sheets with veggies. Roast in middle of oven, until chicken is cooked through, 12-14 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
While chicken cooks, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut remaining lemon into wedges. In a large bowl, stir together couscous, broth concentrate and lemon zest. Stir in 1 1/2 cups boiling water. Cover and let stand until couscous is tender and liquid is absorbed, 5-6 min.
While couscous hydrates, roughly chop parsley. When couscous is tender, stir in roasted veggies, parsley, 1 tbsp lemon juice and 1 tbsp oil. Season with salt and pepper.
Slice chicken. Divide couscous and chicken between plates. Crumble over feta. Drizzle over any remaining juices from baking sheets. Squeeze over a lemon wedge, if desired.
