Greek Lemon Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Greek Lemon Chicken

with Herby Couscous, Roasted Veggies and Feta

A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood. This recipe is a cinch to prepare so get to it!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


/ serving 4 people

4 unit(s)

Chicken Breasts

1 unit(s)


190 g


113 g

Red Onion, chopped

½ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

1 cup


1 unit(s)

Vegetable Broth Concentrate

10 g


1 unit(s)



Nutrition Values

Calories250 kcal
Fat8 g
Saturated Fat1.5 g
Carbohydrate2 g
Sugar1 g
Dietary Fiber0 g
Protein41 g
Cholesterol125 mg
Sodium290 mg
Trans Fat0.1 g
Potassium600 mg
Calcium50 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Wash and dry all produce.* Core, then cut the bell peppers into 1/2-inch cubes. Cut the zucchini into 1/2-inch cubes. On two baking sheets, divide the veggies, onions, half the Greek seasoning and 1 tbsp oil (per baking sheet). Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until golden-brown, 22-23 min.


Meanwhile, pat the chicken dry with paper towels. Sprinkle with the remaining Greek seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil, then the chicken. Cook until golden-brown, 2-3 min per side. (TIP: You may need to cook the chicken in batches if your pan is smaller!)


Transfer the chicken to the baking sheets with the veggies. Roast in the centre of the oven until the chicken is cooked through, 12-14 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut the remaining lemon into wedges. In a large bowl, stir together the couscous, broth concentrate and lemon zest. Stir in 1 1/2 cups boiling water. Cover and let stand until the couscous is tender and water has been absorbed, 5-6 min.


Meanwhile, roughly chop the parsley. When the couscous is tender, stir in the roasted veggies, parsley, 1 tbsp lemon juice and 1 tbsp oil. Season with salt and pepper.


Thinly slice the chicken. Divide the couscous and chicken between plates. Sprinkle over the feta. Drizzle over any remaining juices from the baking sheets. Squeeze over a lemon wedge, if desired.

Meal right image

Explore Similar Recipes

Meal left image