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. This recipe is a cinch to prepare so get to it!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Red Bell Pepper
Feta Cheese, crumbled(ContainsMilk/Lait)
Vegetable Broth Concentrate
Preheat your oven to 425°F. (To roast the veggies.) Start prepping when your oven comes up to temperature!
Prep and roast the veggies: Wash and dry all produce. Core, then cut the red pepper and zucchini into 1/2-inch cubes. Divide the sweet potatoes, red pepper, zucchini and onion over 2 baking sheets (or one large baking sheet.) Drizzle each with oil. Season with salt and pepper. Toss to combine. Roast in the centre of oven, stirring halfway through cooking, until veggies are golden-brown, 23-25 min.
Cook the chicken: Meanwhile, pat the chicken dry with paper towels, then sprinkle with the Greek seasoning, salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the chicken is golden-brown on the bottom, 3-4 min. Flip the chicken over, and reduce the heat to medium-low. Cover and cook until chicken is cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 180°F.)
Meanwhile, bring a kettle of water to a boil. Finely chop the parsley. Combine the couscous and broth concentrate in a large bowl. Stir in 11/4 cups boiling water. Cover and let stand for 5 min.
Finish and serve: Slice the chicken into strips. Stir the veggies into the couscous. Divide the veggies and chicken between plates. Sprinkle with feta and parsley. Drizzle with any pan juices. Enjoy!