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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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

200 g


160 g

Sweet Bell Pepper

113 g

Red Onion

¼ cup

Feta Cheese, crumbled


1 tbsp

Lemon-Pepper Seasoning


½ cup



1 unit

Vegetable Broth Concentrate

7 g


1 unit


Not included in your delivery

3 tbsp


¼ tsp


0.13 tsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.)


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 veggies. Roast in the middle of the oven until veggies are golden and chicken is cooked through, 12-14 min.


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.


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.


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.