Moroccan chicken with couscous and roasted vegetables

Preheat oven to 180°C or 160°C fan-forced. Lightly spray 160g lean chicken breast with oil and sprinkle with 1 tsp Moroccan spice mix. Bake on a lined baking tray until golden and cooked through. Rest for 5 minutes and thickly slice. Bake ¼ capsicum (chopped), ¼ red onion (chopped), ½ roma tomato (chopped) and ¼ zucchini (chopped) on another lined tray until tender. Serve chicken and vegetables with ½ cup cooked couscous tossed with 1 tbs pistachios (chopped) and 1 tbs chopped fresh mint.