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Increasing Your Energy on the Ice

By James Griesser – Lead Recipe Developer – HelloFresh Canada, 04/18/19, 10:30AM EDT

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Choosing the healthier option can help build good nutritional habits

Greek lemon chicken

with roasted veggie couscous and feta

Just because the hockey season has come to a close doesn’t mean that schedules have quieted down. Between school and the weather finally warming up outside parents can find themselves unsure of what to make for dinner. Serving a healthy meal to your family without stressing out about how long it will take or having the correct ingredients can help relieve some of the pressures the come with meal prep.

HelloFresh brings healthy, easy-to-make meals to the kitchens of busy hockey families that come with step-by-step instructions. Knowing what you'll be making and how long it will take is information valuable to anybody as busy as a hockey parent by creating stress-free dinners for the week.

The couscous and feta add some extra flare as a side to the chicken and the vegetables give the dish another healthy boost. With a combination of flavour and nutritional value, the Greek Lemon Chicken recipe easily goes from pot to plate in 35 minutes and six easy steps.

1. Roast Veggies

Preheat the oven to 425°F (to roast the veggies and chicken). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Core, then cut bell peppers into 1/2-inch cubes. Cut the zucchini into 1/2-inch cubes. On two baking sheets, divide the veggies, onions, half the Greek seasoning and 1 tbsp oil (per baking sheet). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-23 min.

2. Sear Chicken

Meanwhile, pat the chicken dry with paper towels. Sprinkle with the remaining Greek seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil, then the chicken. Cook until golden-brown, 2-3 min per side. (TIP: You may need to cook the chicken in batches if your pan is smaller!)

3. Cook Chicken

Transfer the chicken to the baking sheets with the veggies. Roast in the centre of the oven until the chicken is cooked through, 12-14 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

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4. Make Couscous

Meanwhile, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut the remaining half into wedges. In a large bowl, stir together the couscous, broth concentrate and lemon zest. Stir in 1 1/2 cups boiling water. Cover and let stand until the couscous is tender and liquid has been absorbed, 5-6 min.

5. Assemble Couscous

Meanwhile, roughly chop the parsley. When the couscous is tender, stir in the roasted veggies, 1 tbsp lemon juice, parsley and 1 tbsp oil. Season with salt and pepper.

6. Finish and Serve

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



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ABOUT THE AUTHOR

James is the Lead Recipe Developer at HelloFresh Canada, the meal kit service dedicated to making cooking fun, easy and convenient. Fall into a new dinner routine this season and enjoy the delicious victory of a home-cooked meal with HelloFresh! Visit hellofresh.ca/omha and use code OMHA to get 50% off your first box!

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