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Greek Lemon Chicken

Greek Lemon Chicken

with Herby Couscous, Roasted Veggies and Feta

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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.

Tags:Quick
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 Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

200 g

Zucchini

160 g

Sweet Bell Pepper

113 g

Red Onion

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

½ cup

Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

7 g

Parsley

1 unit

Lemon

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber8 g
Protein50 g
Cholesterol125 mg
Sodium890 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Kettle
Large Bowl
Zester
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Peel, halve and chop half the onion into 1/4-inch pieces (whole onion for 4 ppl). Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Toss peppers, zucchini, chopped onions and half the Lemon-Pepper Seasoning with 1 tbsp oil on a baking sheet (NOTE: use 2 baking sheets for 4 ppl, with 1 tbsp oil for each sheet). Season with salt and pepper. Roast in the middle of the oven, until tender-crisp, 6-8 minutes. (NOTE: For 4 ppl roast in the middle and top of the oven, rotating sheets halfway through.)

2

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.

3

Transfer chicken to the baking sheet with veggies. Roast in the middle of the oven, until veggies are golden and 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 (whole lemon for 4 ppl). Cut any 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.

5

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.

6

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.