Mediterranean Lemon Chicken with Herbed Couscous and Roasted Vegetables

Ingredients

• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 4 pieces chicken breasts, boneless, skinless

• 1 cup couscous
• 1 cup chicken broth
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt

• 1 medium zucchini, sliced
• 1 medium red bell pepper, sliced
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and coat well. Cover and marinate for at least 30 minutes in the refrigerator.
2. 02
   Preheat the oven to 400°F (200°C).
3. 03
   In a baking dish, arrange the sliced zucchini, red bell pepper, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
4. 04
   Place the marinated chicken breasts on top of the vegetables in the baking dish. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. 05
   Meanwhile, bring chicken broth to a boil in a medium saucepan. Stir in couscous and olive oil. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and stir in chopped parsley and salt.
6. 06
   Serve the roasted chicken and vegetables over a bed of herbed couscous. Garnish with extra parsley if desired.