Lemony/Peppery/Herby Chicken Dinner Over Couscous

Maybe one of you fine readers can help me think up a more eloquent name for this dish.

You'll Need:
4 chicken breasts
1 medium sweet onion
1 large yellow squash
1 large bell pepper, any color
Small grain couscous
1 17 oz. container of chicken broth
Butter
Olive oil
lemon juice
Cracked black pepper
Salt
1 teaspoon oregano
1 teaspoon minced garlic, dried
1 teaspoon dill
Baking pan deep enough to hold the chicken breasts
Meatloaf pan (for the veggies)
Large saucepan

1) Set your oven to broil. Place chicken breasts in pan with 4 tablespoons of butter; sprinkle both sides of the breasts generously with lemon juice. In a bowl, mix together 1 teaspoon garlic, 1 tsp salt, 2 tsps cracked black pepper, and 1 tsp dried oregano. Sprinkle half of the spice mix over the chicken breasts, flip the breasts and sprinkle with the other half of the mix.
2) Slice the squash, onion, and pepper, and lightly coat with olive oil. Place in meatloaf pan and season with salt and pepper.
3) Place chicken and vegetables in the broiler, making sure to flip the chicken and stir the veggies every three minutes until done (should take 9-12 minutes total to cook).
4) While the chicken and veggies are cooking, begin making the couscous according to the directions on it's package. Instead of water, use chicken broth to make the couscous in. Once the couscous is done, stir in 1 tsp dill, and season with lemon juice, salt, and pepper to taste.

Serve chicken and veggies over couscous.