Gorgeous greek chicken with herby vegetable couscous & tzatziki

Nutritional Information (amount per serving)

Calories
464kcal
Carbs
53.9g
Sugar
11.8g
Fat
12g
Saturates
3g
Protein
37.3g

Serves 4   Approx time: 15   Difficulty: super easy

Ingredients

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
  •  

    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 small 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 small 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

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