Lemon-Pepper Chicken Breasts
with Zesty Couscous and Roasted Veggies
A feast for the eyes and taste buds! 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
2 unit
Chicken Breasts
200 g
Zucchini
160 g
Sweet Bell Pepper
1 tbsp
Lemon-Pepper Seasoning
½ cup
Couscous
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
113 mL
Tzatziki
(Contains Milk)
1 unit
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Red Onion
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl)Cut zucchini into 1/2-inch pieces. Add peppers, onions, zucchini, half the Lemon-Pepper Seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven until veggies begin to soften, 5-7 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side.
When veggies are beginning to soften, carefully remove the baking sheet from the oven and push veggies to one side of the sheet. Arrange chicken on the other side of the baking sheet. (NOTE: For 4 ppl, divide chicken between both baking sheets.)Roast in the middle of the oven until veggies are golden and chicken is cooked through, 12-15 min.** (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, add 2/3 cup water, 1 tbsp butter, 1/8 tsp salt (dbl all for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. When couscous is done, add lemon zest, then fluff with a fork. Add roasted veggies, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper, to taste, then stir to combine.
Thinly slice chicken. Divide couscous and chicken between plates. Drizzle any remaining juices from the baking sheet over top. Dollop with tzatziki. Sprinkle with feta. Squeeze a lemon wedge over top, if desired.
