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Lemon-Pepper Chicken Breasts

Lemon-Pepper Chicken Breasts

with Zesty Couscous and Roasted Veggies

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


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

Preparation Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

200 g


160 g

Sweet Bell Pepper

1 tbsp

Lemon-Pepper Seasoning

½ cup



1 unit

Vegetable Broth Concentrate

113 mL



1 unit


¼ cup

Feta Cheese, crumbled


56 g

Red Onion

Not included in your delivery

2.5 tbsp


¼ tsp


0.13 tsp


1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories787 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber6 g
Protein53 g
Cholesterol142 mg
Sodium1052 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl)Cut zucchini into 1/2-inch pieces. Add peppers, onions, zucchini, half the Lemon-Pepper Seasoning 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 until veggies begin to soften, 5-7 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side.


When veggies are beginning to soften, carefully remove the baking sheet from the oven and push veggies to one side of the sheet. Arrange chicken on the other side of the baking sheet. (NOTE: For 4 ppl, divide chicken between both baking sheets.)Roast in the middle of the oven until veggies are golden and chicken is cooked through, 12-15 min.** (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Meanwhile, add 2/3 cup water, 1 tbsp butter, 1/8 tsp salt (dbl all for 4 ppl) 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.


Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. When couscous is done, add lemon zest, then fluff with a fork. Add roasted veggies, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper, to taste, then stir to combine.


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