Honey-Lemon Chicken with Roasted Vegetable Couscous
Mediterranean-Inspired Chicken & Couscous Bowl with Feta and Pomegranate
Juicy, golden chicken, fluffy couscous and colourful roasted vegetables come together in this vibrant Honey-Lemon Chicken with Roasted Vegetable Couscous.
The chicken is marinated with honey, fresh lemon, garlic and Mediterranean herbs, then cooked until beautifully caramelised. It's served over couscous tossed with roasted courgette, peppers, cherry tomatoes, red onion and chickpeas, before being finished with creamy feta, fresh mint, parsley and jewel-like pomegranate seeds.
Fresh, colourful and satisfying, this Mediterranean-inspired chicken recipe works beautifully for a healthy family dinner, weekend lunch or meal-prep bowl.
Prep: 20 minutes
Marinating: 20–30 minutes, optional
Cook: 25–30 minutes
Serves: 4
Calories: approximately 520 kcal per serving,
🛒 Ingredients
🍗 For the Honey-Lemon Chicken
- 4 skinless chicken breasts, approximately 140g each
- 1 tablespoon olive oil
- 1½ tablespoons honey
- Juice of 1 lemon
- Zest of ½ lemon
- 3 garlic cloves, crushed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- Small pinch of salt
- 1 tablespoon fresh parsley, chopped
🥗 For the Roasted Vegetable Couscous
- 180g dry couscous
- 200ml reduced-salt chicken or vegetable stock
- 120g cooked chickpeas, drained and rinsed
- 1 medium courgette, sliced
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 150g cherry tomatoes
- ½ red onion, sliced
- 2 teaspoons olive oil
- 60g feta cheese, crumbled
- 50g pomegranate seeds
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Juice of ½ lemon
- Freshly ground black pepper
- Lemon wedges, to serve
👩🍳 Method
1. Make the honey-lemon marinade
Mix the olive oil, honey, lemon juice and zest, garlic, paprika, oregano, cumin, black pepper, parsley and a small pinch of salt in a bowl.
Add the chicken and turn until every piece is well coated.
For extra flavour, cover and refrigerate for 20–30 minutes.
2. Roast the vegetables 🫑
Preheat the oven to 200°C / 180°C fan / 400°F.
Place the courgette, red and yellow peppers, cherry tomatoes and red onion on a large baking tray.
Drizzle with 2 teaspoons of olive oil and season with black pepper.
Toss everything together and roast for approximately 20–25 minutes, until tender with lightly caramelised edges.
3. Cook the chicken
Heat a large non-stick frying or grill pan over medium heat.
Remove the chicken from the marinade and cook for approximately 5–7 minutes on each side, depending on thickness.
Because the marinade contains honey, use moderate rather than ferocious heat. We're looking for golden caramelisation, not chicken wearing a charcoal jacket. 😄🔥
Cook until the centre of the chicken reaches 74°C / 165°F.
Transfer to a plate and rest for about 5 minutes before slicing.
4. Prepare the couscous
Place the couscous in a heatproof bowl.
Pour over the hot stock, cover and leave for approximately 5–10 minutes, or prepare according to the packet instructions.
Fluff thoroughly with a fork.
5. Build the couscous salad 🌿
Add the roasted vegetables and chickpeas to the couscous.
Stir through:
- Fresh lemon juice
- Parsley
- Mint
- Half the feta
- Half the pomegranate seeds
Season with freshly ground black pepper.
6. Assemble
Transfer the couscous mixture to a large serving bowl or divide it between four individual bowls.
Slice the rested chicken and arrange it over the couscous.
Finish with the remaining feta, pomegranate seeds, mint and parsley.
Add fresh lemon wedges and serve.
📊 Estimated Calories & Nutrition
Per serving, based on 4 servings
| Nutrition | Approximate amount |
|---|---|
| 🔥 Calories | 520 kcal |
| 💪 Protein | 45g |
| 🌾 Carbohydrates | 55g |
| 🥑 Fat | 14g |
| 🌿 Fibre | 8g |
Nutrition information is estimated and may vary depending on ingredient brands, exact quantities, preparation methods and serving sizes.
🥗 Is This a Healthy Dinner?
It can make a nicely balanced meal. Chicken provides the main source of protein, while couscous supplies carbohydrates and chickpeas contribute additional protein and fibre. The roasted vegetables add variety, while feta, olive oil and pomegranate bring richness, acidity and sweetness.
If you'd like a lighter portion, reduce the couscous or feta and increase the roasted vegetables.
For a larger post-workout or particularly hungry-day meal, increase the couscous or chickpeas.
🧊 Meal-Prep Version
This recipe is also excellent for preparing lunches ahead.
Divide the couscous and chicken between containers and refrigerate promptly. For the best texture, keep the feta, pomegranate and fresh herbs separate and add them shortly before eating.
You can also make the vegetable couscous ahead and cook the chicken fresh at dinnertime.
🔄 Easy Recipe Variations
Make it vegetarian: Replace the chicken with grilled halloumi or additional chickpeas. Calories and nutrition will change.
Change the grain: Try bulgur wheat or quinoa instead of couscous.
Make it spicy: Add chilli flakes or harissa to the chicken marinade.
No pomegranate? Use chopped dried apricots for a different sweet contrast.
Moroccan twist 🇲🇦: Add a little ground coriander and ginger to the chicken and serve with a spoonful of harissa or a lemon-herb yoghurt sauce.