Greek-Style Lemon Chicken

Family Friendly

with Roasted Veggie Couscous and Feta

10 min

Difficulty: 1/3

Greek

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 breast • 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).

Allergens

Triticale

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Baking Sheet

Measuring Spoons

Zester

Large Non-Stick Pan

Medium Pot

Measuring Cups

Tags

Family Friendly

Climate-conscious

Ingredients

Chicken Breasts

2 unit(s)

Couscous

0.5 cup

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lemon

1 unit(s)

Feta Cheese, crumbled

0.25 cup

Chicken Broth Concentrate

1 unit(s)

Dill-Garlic Spice Blend

1 tsp

Zesty Garlic Blend

1 tbsp

Oil

2.5 tbsp

Pepper

0.125 tsp

Salt

0.375 tsp

Preparation

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.

Add peppers, zucchini, Zesty Garlic Blend 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, stirring halfway through, until tender, 15-17 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and Dill-Garlic Spice Blend.
Heat a large non-stick pan over medium-high heat.
When 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 until golden-brown, 3-4 min per side. (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 until veggies are tender and chicken is cooked through, 10-12 min.** (NOTE: For 4 ppl, roast in the top and middle of the oven.)

Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/4 tsp (1/2 tsp) salt, 1 tbsp (2 tbsp) oil 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, 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.