Mediterranean Lemon Chicken with Roasted Vegetable Couscous

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

In a large bowl, combine the zest and juice of 1 lemon, 3 minced garlic cloves, 1 teaspoon oregano, 1/2 teaspoon thyme, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Place chicken breasts between plastic wrap and pound to even 1/2-inch thickness. Add to the marinade, coat thoroughly, and let sit for 15 minutes.

Meanwhile, cut zucchini, bell peppers, and red onion into 1-inch chunks. Place on one of the prepared baking sheets with the cherry tomatoes.

Toss vegetables with 2 tablespoons olive oil, remaining oregano and thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread in a single layer.

Remove chicken from marinade and place on the second baking sheet. Cut the remaining lemon into thin slices and arrange over the chicken.

Place both baking sheets in the oven. Roast vegetables for 25-30 minutes, stirring halfway through. Roast chicken for 18-22 minutes, or until internal temperature reaches 165°F (74°C).

While everything is roasting, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add remaining minced garlic clove and cook for 30 seconds until fragrant.

Add pearl couscous to the saucepan and toast for 2 minutes, stirring frequently.

Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until liquid is absorbed and couscous is tender.

When vegetables are done, let cool slightly, then combine with the cooked couscous in a large bowl.

Slice the cooked chicken breasts into strips.

Gently fold the kalamata olives, crumbled feta cheese, chopped parsley, and torn mint leaves into the couscous mixture.

Serve the sliced lemon chicken over the roasted vegetable couscous. Garnish with additional herbs and lemon wedges if desired.