Greek Lemon Chicken with Herby Couscous, Roasted Veggies and Feta

Savor this Greek-inspired dish combining zesty lemon chicken, herby couscous, and roasted vegetables, finished with crumbled feta cheese. Perfect for a hearty meal.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 425°F and wash and dry all produce.

Step 2

Roast Veggies: Core and 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. Season with salt and pepper. Roast in the middle of the oven until golden, 18-20 min. Use 2 baking sheets for 4 people.

Step 3

Pan-Fry Chicken: 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 (double for 4 people), then chicken. Cook until golden-brown, 2-3 mins per side.

Step 4

Roast Chicken: Transfer chicken to the baking sheet with veggies. Roast in the middle of the oven until chicken is cooked through, 12-14 mins. (Note: Veggies will cook for a total of 18-20 mins).

Step 5

Make Couscous: 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, lemon juice, and zest in a large bowl. Stir in 3/4 cup boiling water (double for 4 people). Cover and let stand until liquid is absorbed, 5-6 mins.

Step 6

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

Step 7

Finish and Serve: 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.