Gorgeous greek chicken with herby vegetable couscous & tzatziki

Greek Chicken, Herby Vegetable Cous Cous and Tzatziki

Serves 4

  • For the couscous

  • 1 mug (300g) of couscous

  • 2 mixed-colour peppers

  • 1 fresh red chilli

  • 4 spring onions

  • ½ a bunch of fresh dill

  • 200 g podded raw or frozen peas

  • 1 small handful of black olives (stone in)

  • 2 tablespoons extra virgin olive oil

  • 40 g feta cheese

  • For the chicken

  • 2 x 200 g skinless higher-welfare chicken breasts

  • 1 heaped teaspoon dried oregano

  • 1 teaspoon ground allspice

  • 1 lemon

  • olive oil

  • For the tzatziki

  • ½ a cucumber

  • 250 g fat-free natural yoghurt

  • ½ a lemon

  • ½ a bunch of fresh mint

Ingredients out • Kettle boiled • Large frying pan, medium-high heat • Food processor (bowl blade)



START COOKING

Put 1 mug of couscous and 2 mugs of boiling water into a bowl with a pinch of salt and cover • On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the oregano, allspice and finely grated lemon zest • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through



Using a box grater, coarsely grate the cucumber • Sprinkle it with a good pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water • Pop in a bowl with the yoghurt, juice of ½ a lemon and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together • Remove the stalk and seeds from the peppers and chilli, then pulse in the processor with the trimmed spring onions and the dill until finely chopped • Scatter over a large tray or platter



Add the peas to the veg (if using frozen peas, blanch them in boiling water for a couple of minutes first), destone and tear over the olives, then squeeze over the juice of the zested lemon and add the extra virgin olive oil • Fluff up and scatter over the couscous, toss well and season to taste • Move the cooked chicken to a board, slice it up, then lay it around the couscous • Crumble over the feta and serve with the tzatziki

Nutritional Information

Gorgeous greek chicken with herby vegetable couscous & tzatziki

Fresh Mediterranean flavours

More Quick fixes recipes >
0 foodies cooked this
I love this combo of spicy chicken, veg-packed couscous and cool, minty, cucumber yoghurt
Serves 4
15m
Super easy
Method

Ingredients out • Kettle boiled • Large frying pan, medium-high heat • Food processor (bowl blade)

START COOKING
Put 1 mug of couscous and 2 mugs of boiling water into a bowl with a pinch of salt and cover • On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the oregano, allspice and finely grated lemon zest • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through

Using a box grater, coarsely grate the cucumber • Sprinkle it with a good pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water • Pop in a bowl with the yoghurt, juice of ½ a lemon and a pinch of pepper, finely chop and add the top leafy half of the mint, then mix together • Remove the stalk and seeds from the peppers and chilli, then pulse in the processor with the trimmed spring onions and the dill until finely chopped • Scatter over a large tray or platter

Add the peas to the veg (if using frozen peas, blanch them in boiling water for a couple of minutes first), destone and tear over the olives, then squeeze over the juice of the zested lemon and add the extra virgin olive oil • Fluff up and scatter over the couscous, toss well and season to taste • Move the cooked chicken to a board, slice it up, then lay it around the couscous • Crumble over the feta and serve with the tzatziki

Nutritional Information Amount per serving:
  • Calories 683 34%
  • Carbs 69.9g 30%
  • Sugar 10.9g 12%
  • Fat 19.9g 28%
  • Saturates 4.3g 22%
  • Protein 51.6g 114%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus