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.
/ serving 4 people
/ serving 4 people
Orange Bell Pepper
Red Bell Pepper
Red Onion, chopped
Feta Cheese, crumbled(ContainsMilk/Lait)
Vegetable Broth Concentrate
Salt and Pepper*
Preheat the oven to 425°F (to roast the veggies). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Core, then cut the bell peppers into 1/2-inch cubes. Cut the zucchini into 1/2-inch cubes. Over two baking sheets, divide the veggies and onions, half the Greek seasoning and a drizzle oil. 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. Add a drizzle of oil, then the chicken. Cook until golden-brown, 2-3 min per side.
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 each piece to a minimal internal temp. of 165°F, as size may vary.**) Meanwhile, bring a kettle of water to a boil.
Meanwhile, zest, then juice half the lemon. Cut the remaining lemon into wedges. In a large bowl, combine the couscous, broth concentrate and lemon zest. Stir in 1 1/2 cups boiling water. Cover and let stand for 5-6 min.
Roughly chop the parsley. Stir the lemon juice, roasted veggies, parsley and a drizzle of oil into couscous. Season with salt and pepper.
Thinly slice the chicken. Divide the couscous and chicken between plates. Sprinkle with feta. Drizzle with any baking sheet juices and squeeze over a lemon wedge, if desired.