Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, halve and chop half the onion into 1/4-inch pieces (whole onion for 4 ppl). Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Toss peppers, zucchini, chopped onions and half the Lemon-Pepper Seasoning with 1 tbsp oil on a baking sheet (NOTE: use 2 baking sheets for 4 ppl, with 1 tbsp oil for each sheet). Season with salt and pepper. Roast in the middle of the oven, until tender-crisp, 6-8 minutes. (NOTE: For 4 ppl roast in the middle and top of the oven, rotating sheets halfway through.)

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

Transfer chicken to the baking sheet with veggies. Roast in the middle of the oven, until veggies are golden and chicken is cooked through, 12-14 min.\*\*

While chicken cooks, bring a kettle of water to a boil. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Stir together couscous, broth concentrate and lemon zest in a large bowl. Stir in 2/3 cup boiling water (dbl for 4 ppl). Cover and let stand, until liquid is absorbed, 5-6 min.

While couscous hydrates, roughly chop parsley. When couscous is done, stir in roasted veggies, parsley, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper.

Slice chicken. Divide couscous and chicken between plates. Crumble over feta. Drizzle over any remaining juices from the baking sheet. Squeeze over a lemon wedge, if desired.