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Greek Lemon Chicken

Greek Lemon Chicken

with Roasted Veggie Couscous and Feta

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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.

Allergens:Milk/LaitSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Chicken Breasts

200 g

Zucchini

320 g

Sweet Bell Pepper

50 g

Shallot

½ cup

Feta Cheese

(ContainsMilk/Lait)

2 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

1 cup

Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

14 g

Parsley

1 unit

Lemon

Not included in your delivery

5 tbsp

Oil*

3 g

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories620 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate51 g
Sugar8 g
Dietary Fiber6 g
Protein49 g
Cholesterol135 mg
Sodium560 mg
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Core peppers, then cut peppers and zucchini into 1/2-inch pieces. Peel, then thinly slice shallots. Toss veggies, half the lemon-pepper seasoning and 2 tbsp oil over 2 baking sheets (1 tbsp oil, per baking sheet). 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!)

2

While veggies roast, pat chicken dry with paper towels. Sprinkle over remaining lemon-pepper seasoning. Season with salt. 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!)

3

Transfer chicken to the same baking sheets with veggies in the oven. Roast in middle of oven, until chicken is cooked through, 12-14 min.**

4

While chicken cooks, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut remaining lemon into wedges. Stir together couscous, broth concentrate and lemon zest in a large bowl, . Stir in 1 1/2 cups boiling water. Cover and let stand until couscous is tender and liquid is absorbed, 5-6 min.

5

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.

6

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.