Greek-Style Lemon Chicken
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Greek-Style Lemon Chicken

Greek-Style Lemon Chicken

with Roasted Veggie Couscous and Feta

A feast for the eyes and the taste buds, this colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood.

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

½ cup


(Contains Wheat)

200 g


160 g

Sweet Bell Pepper

1 unit(s)


¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

2.5 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories640 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber5 g
Protein49 g
Cholesterol125 mg
Sodium950 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Pot
Measuring Cups



Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Roast veggies

Add peppers, zucchini and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 15-17 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Sear chicken

Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and Dill-Garlic Spice Blend.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed, using 1/2 tbsp oil per batch.) Cook until golden-brown, 3-4 min per side. (NOTE: Chicken will finish cooking in step 4.)

Roast chicken

When veggies have roasted for 5 min, carefully remove the baking sheet with veggies from the oven. Move veggies towards the edges of the sheet. Transfer chicken to the centre of the baking sheet. Continue to roast in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.** (NOTE: For 4 ppl, roast in the top and middle of the oven.)

Cook and assemble couscous

Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/4 tsp (1/2 tsp) salt, 1 tbsp (2 tbsp) oil and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork, then add roasted veggies, lemon zest and 1 tbsp (2 tbsp) lemon juice. Season with pepper, then stir to combine.

Finish and serve

Thinly slice chicken. Divide roasted veggie couscous and chicken between plates. Sprinkle with feta. Drizzle any juices from the baking sheet over top. Squeeze a lemon wedge over top, if desired.