Greek Lemon Chicken
with Herby Couscous, Roasted Veggies and Feta
A feast for the eyes and tastebuds! This colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Feta Cheese, crumbled
Vegetable Broth Concentrate
Not included in your delivery
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Toss peppers, zucchini, onions and half the lemon-pepper seasoning with 1 tbsp oil on a baking sheet. (Use 2 baking sheets for 4 ppl, with 1 tbsp oil for each sheet). Season with salt and pepper. Roast in middle of oven, until tender-crisp, 6-8 minutes. (NOTE: Veggies will continue cooking in step 3.)
While veggies roast, 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 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side.
Transfer chicken to the baking sheet with veggies. Roast in middle of oven, until veggies are golden and chicken is cooked through, 12-14 min.**
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 2/3 cup boiling water (dbl for 4 ppl). Cover and let stand, until liquid is absorbed, 5-6 min.
While couscous hydrates, roughly chop parsley. When couscous is done, stir in roasted veggies, parsley, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper.
Slice chicken. Divide couscous and chicken between plates. Crumble over feta. Drizzle over any remaining juices from the baking sheet. Squeeze over a lemon wedge, if desired.