• Before starting, preheat the oven to 475°F. Wash and dry all produce.
• Core, then cut pepper into 1/4-inch pieces.
• Cut zucchini in half lengthwise, then into 1/4-inch half-moons.
• Peel, then cut half the onion into 1/8-inch slices (use whole onion for 4 servings). 
• Peel, then mince or grate garlic.
• To a parchment-lined baking sheet, add peppers, zucchini, onions, garlic and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt, then toss to combine. Set aside.

• Pat chicken dry with paper towels.
• Season with Moroccan Spice Blend, salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden. Transfer chicken to the baking sheet with veggies.
• Roast in the bottom of the oven for 12-14 min, until veggies are tender-crisp and chicken is cooked through.** 
• Transfer chicken to a clean cutting board to rest, 2-3 min.

• Meanwhile, to a medium pot, add remaining garlic salt, 2/3 cup (1 1/3 cups) water and 1/2 tbsp (1 tbsp) butter.
• Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

• Meanwhile, finely chop parsley.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• To a medium bowl, add sour cream, parsley, lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir combine.

• Thinly slice chicken.
• Stir roasted veggies into couscous.
• Divide couscous between plates, then top with chicken.
• Drizzle lemon-parsley cream over top.
• Squeeze a lemon wedge over top.

If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear turkey breast, then increase the roast time to 12-14 min.**