Greek Lemon Chicken
with Herby Couscous, Roasted Veggies and Feta
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.
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
113 g
Red Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Greek Seasoning
(Contains Sulphites)
½ cup
Couscous
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
7 g
Parsley
1 unit
Lemon
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Peel, then cut onion into 1/4-inch pieces. 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. (NOTE: Use 2 baking sheets for 4 ppl, with 1 tbsp oil per 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.)
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. Sear until golden-brown, 2-3 min per side.
Transfer chicken to the baking sheet with the veggies. Roast in the middle of the 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 (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.
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. Sprinkle feta over top. Drizzle over any remaining juices from the baking sheet. Squeeze over a lemon wedge, if desired.
