Recipe of the Day – Gorgeous greek chicken

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Gorgeous greek chicken with herby vegetable couscous & tzatziki
Fresh Mediterranean flavours

I love this combo of spicy chicken, veg-packed couscous and cool,
minty, cucumber yoghurt

Nutritional Information (amount per serving)

Calories
683kcal Carbs
69.9g Sugar
10.9g Fat
19.9g Saturates
4.3g Protein
51.6g

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 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