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!


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson10 minutes


/ sert 4 personnes

4 pièce(s)

Poitrines de poulet

1 pièce(s)


190 g


113 g

Oignon rouge, haché

½ tasse(s)

Feta, émietté

(Contient Lait)

1 cs

Poivre au citron

(Peut contenir Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides)

1 tasse(s)


1 pièce(s)

Concentré de bouillon de légumes

10 g


1 pièce(s)



Informations nutritionnelles

Énergie (kcal)250 kcal
Graisses8 g
dont saturés1.5 g
Glucides2 g
dont sucres1 g
Fibres0 g
Protéines41 g
Cholestérol125 mg
Sel290 mg
Gras Trans0.1 g
Potassium600 mg
Calcium50 mg
Fer0.8 mg



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.