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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!

Allergens:Milk/LaitSulphites/SulfiteWheat/Blé

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

320 g

Zucchini

190 g

Orange Bell Pepper

190 g

Red Bell Pepper

113 g

Red Onion, chopped

56 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

1 cup

Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

10 g

Parsley

1 unit

Lemon

Not included in your delivery

4

Salt and Pepper*

4

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Kettle
Large Bowl
Measuring Cups
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

Roughly chop the parsley. Stir the lemon juice, roasted veggies, parsley and a drizzle of oil into couscous. Season with salt and pepper.

6

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.