Mediterranean Chicken Tray Bake with Roasted Vegetables and Couscous

Step 1: Prepare the Vegetables

Preheat oven to 200°C (400°F). Chop the bell peppers, red onion, and zucchini into bite-sized pieces. Halve the cherry tomatoes.

• 1 red bell pepper (deseeded and chopped)
• 1 yellow bell pepper (deseeded and chopped)
• 1 red onion (cut into wedges)
• 2 zucchini (chopped)
• 200 grams cherry tomatoes

Step 2: Season the Vegetables

In a large bowl, toss the chopped vegetables with olive oil, minced garlic, dried oregano, salt, and pepper.

• Vegetables from Step 1
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Step 3: Arrange Vegetables and Chicken on Tray

Spread the seasoned vegetables evenly on a large baking tray. Place the chicken breasts on top of the vegetables. Arrange lemon slices among the vegetables and chicken.

• Seasoned vegetables from Step 2
• 4 boneless, skinless chicken breasts
• 1 lemon (sliced)

Step 4: Bake

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

• Baking tray with vegetables, chicken, and lemon from Step 3

Step 5: Prepare Couscous

While the chicken and vegetables are baking, prepare the couscous according to package instructions, usually involving boiling water and a resting period.

• 200 grams couscous

Step 6: Fluff Couscous and Add Olive Oil

Once the couscous is cooked, fluff it with a fork and stir in olive oil.

• Cooked couscous from Step 5
• 2 tablespoons olive oil

Step 7: Serve

Serve the baked chicken and vegetables over a bed of couscous. Garnish with fresh parsley.

• Baked chicken and vegetables from Step 4
• Prepared couscous from Step 6
• 1 bunch fresh parsley (chopped)