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Greek Lemon Chicken

Greek Lemon Chicken

with Herby Couscous and Roasted Feta Veggies

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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 Time15 minutes
Cooking Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

320 g


190 g

Orange Bell Pepper

190 g

Red Bell Pepper

113 g

Red Onion, chopped

56 g

Feta Cheese, crumbled


1 tbsp

Lemon-Pepper Seasoning


1 cup



1 unit

Vegetable Broth Concentrate

10 g


1 unit


Not included in your delivery


Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories421 kcal
Fat9 g
Saturated Fat3 g
Carbohydrate25 g
Sugar9 g
Dietary Fiber11 g
Protein48 g
Cholesterol111 mg
Sodium449 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Large Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon

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.