This citrus marinade brings a level of brightness and acidity that levels out the rich taste of the roasted veggies while still keeping everything light and not too heavy.
Toss the chicken with oil, salt, pepper, lime and orange juice and zest and minced garlic. Let marinate in a deep pan or ziploc bag for 15-20 minutes.
Cook couscous per container instructions.
Heat a saute pan and sear the chicken on each side, remove and put on a sheet tray to finish in the oven until an internal temp of 165 degrees, about 12-15 minutes.
In the same pan that you sauteed the chicken in, add a little oil and add in the onion and cook for 1-2 minutes.
Add in the squash, dill and season with salt and pepper. Cook for an additional 2 minutes before adding the bell pepper, adjusting the seasoning to your tastes and cook for another 1-2 minutes.
Mix the vegetables with the couscous. Serve the chicken over it.