Greek-Style Lemon Chicken Thighs
with Roasted Veggie Couscous and Feta- Wheat
- Milk
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
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. Ingredients: Chicken thighs • Zucchini • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
280 g
Chicken Thighs
½ cup
Couscous
()
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
()
1 unit(s)
Chicken Broth Concentrate
4 g
Dill-Garlic Spice Blend
()
7 g
Zesty Garlic Blend
()
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Salt*
- 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. Cut any remaining lemon into wedges.
- To an unlined baking sheet, add peppers, zucchini, Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, 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 for 15-17 min, stirring halfway through, until tender. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Dill-Garlic Spice Blend.
- When the pan is 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 for 3-4 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- When the veggies have roasted for 10 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 for 10-12 min, until veggies are tender and chicken is cooked through.** (NOTE: For 4 servings, roast in the top and middle of the oven.)
- Meanwhile, to a medium pot, add broth concentrate, 2/3 cup (1 1/3 cups) water, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil.
- Cover and bring to a boil over high.
- 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.
- 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 you like.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
