Sheet Pan Chicken Breast with Zucchini, Bell Peppers, and Couscous

Tender boneless chicken breasts get a bright lift from oregano, thyme, and lemon zest, then roast alongside sliced zucchini and sweet bell peppers until everything is golden and caramelized. Fluffy couscous tossed with fresh parsley soaks up all the pan juices, turning this simple sheet-pan supper into something really satisfying. The whole thing comes together on one tray, so cleanup is easy and the flavors meld beautifully in the oven.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
40 minutes

Ingredients

  • 1½ lb boneless, skinless chicken breasts, trimmed of excess fat
  • 3 tbsp olive oil (divided)
  • 1½ tsp dried oregano
  • 1 tsp dried thyme
  • 1 large lemon (for zest and juice)
  • ½ tsp black pepper, freshly ground
  • ½ tsp garlic powder
  • 2 medium zucchini (about 1 lb total)
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 cup couscous, dry
  • 1¼ cups water (for couscous)
  • ¼ cup fresh parsley, chopped

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  3. Zest 1 large lemon using a zester or Microplane, then halve the lemon and squeeze out the juice into a small bowl. Set aside.
  4. In a small bowl, combine 1½ tsp dried oregano, 1 tsp dried thyme, the lemon zest, ½ tsp freshly ground black pepper, and ½ tsp garlic powder.
  5. Pat 1½ lb boneless, skinless chicken breasts dry with paper towels, then place them on one side of the prepared baking sheet. Drizzle 1 tbsp olive oil over the chicken and rub half of the spice mixture all over the tops and sides of the breasts.
  6. Slice 2 medium zucchini into rounds about ¼ inch thick.
  7. Core and deseed 1 large red bell pepper and 1 large yellow bell pepper, then slice them into strips about ½ inch wide.
  8. Arrange the sliced zucchini and bell pepper strips on the other side of the baking sheet around the chicken. Drizzle the vegetables with 2 tbsp olive oil, sprinkle with the remaining spice mixture, and toss gently to coat.
  9. Roast in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden edges.
  10. While the chicken and vegetables roast, bring 1¼ cups water to a boil in a medium saucepan.
  11. Stir in 1 cup dry couscous, remove the pan from the heat, cover with a lid, and let stand for 5 minutes.
  12. Chop ¼ cup fresh parsley.
  13. After 5 minutes, fluff the couscous with a fork, then stir in the chopped parsley and half of the reserved lemon juice. Taste and add more lemon juice if you like.
  14. Remove the baking sheet from the oven. Slice the chicken breasts on the bias into thick slices.
  15. Divide the couscous among four plates, top with sliced chicken and roasted vegetables, and drizzle any pan juices over everything.