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Greek Lemon Chicken

Greek Lemon Chicken

with Herby Couscous, Roasted Veggies and Feta

Custom recipe
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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.

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 Time25 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 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat29 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
Medium Pot
Measuring Cups
Zester
Instructionsarrow up iconarrow up icon
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1

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. Add peppers, zucchini, onions and half the Lemon-Pepper Seasoning and 1 tbsp oil to a baking sheet. (NOTE: Use 2 baking sheets for 4 ppl, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. 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. Sear 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, add 2/3 cup water and 1/8 tsp salt (dbl all for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork. Season with salt and pepper.

5

While couscous hydrates, roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. When couscous is done, add roasted veggies, parsley, 1/2 tbsp lemon juice and 1 tbsp oil (dbl both for 4 ppl). Season with salt and pepper, then stir to combine.

6

Thinly 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.