with Herby Couscous, Roasted Veggies and Feta
A feast for the eyes and tastebuds! This colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood.
Allergens
Utensils
Chicken Breasts
2 unit
Zucchini
200 g
Sweet Bell Pepper
160 g
Onion, chopped
56 g
Feta Cheese, crumbled
0.25 cup
Greek Seasoning
1 tbsp
Couscous
0.5 cup
Vegetable Broth Concentrate
1 unit
Parsley
7 g
Lemon
1 unit
Oil
3.5 tbsp
Salt and Pepper
0.25 tsp
Before starting, preheat the oven to 425°F and wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Toss peppers, zucchini, onions and half the lemon-pepper seasoning with 1 tbsp oil on a baking sheet. (Use 2 baking sheets for 4 ppl, with 1 tbsp oil for each sheet). Season with salt and pepper. Roast in middle of oven, until tender-crisp, 6-8 minutes. (NOTE: Veggies will continue cooking in step 3.)
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 middle of 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. Cut 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.
2887
kJ
Energy (kJ)
690
kcal
Calories
32
g
Fat
6
g
Saturated Fat
52
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
50
g
Protein
135
mg
Cholesterol
630
mg
Sodium
