Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. Peel, then cut shallot into 1/4-inch slices. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Add peppers, zucchini, shallots 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, 18-20 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 Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

When 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, 12-14 min.**

Meanwhile, add 2/3 cup water, 1/8 tsp salt, 1 tbsp oil (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. When couscous is tender, fluff with a fork, then add roasted veggies, lemon zest and 1 tbsp lemon juice (dbl for 4 ppl). Season with pepper, then stir to combine.

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