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Preheat oven to 220°C. place a baking tray in oven. Use a zester, or a vegetable peeler and a small sharp knife, to cut lime rind into thin strips. Juice the lime and reserve juice.
Combine lime rind, garlic, chopped mint, Moroccan seasoning and 2 tablespoons of oil in a glass bowl. Season with salt and pepper.
Place chicken in a large glass bowl. Pour over three-quarters of the marinade and rub over chicken to evenly coat. Cover and place in the fridge for 1-2 hours to marinate.
Combine the potato, sweet potato, carrot, remaining marinade and remaining oil in a glass bowl. Place on the baking tray. Place the chicken on top of the vegetables. Bake for 25 minutes. Add capsicum, zucchini and onion to tray and toss to combine. Roast for 25 minutes or until juices run clear when the thickest part of the chicken is pierced with a skewer and vegetables are tender.
Place couscous in a heatproof bowl. Pour over the boiling water. cover. Set aside for 5 minutes or until the liquid is absorbed. Add butter. Use a fork to separate grains and stir to combine. Stir in mint leaves and reserved lime juice. Serve with chicken and vegetables.