Full of “fresh Mediterranean flavours”, the Greek chicken recipe is paired with a herby vegetable couscous and homemade tzatziki.
Featuring in Jamie’s 15-Minute Meals cookbook, the process is promised to be “super easy” – and it was. I’m a big fan of tasty, healthy meals that are simple to put together, so this shall be joining my recipe repertoire.
Jamie said: “I love this combo of spicy chicken, veg-packed couscous and cool, minty, cucumber yoghurt.” Here’s how to make gorgeous Greek chicken with herby vegetable couscous and tzatziki.
Greek chicken meal
Ingredients (for four people)
For the couscous:
- One mug of couscous
- Two mixed-colour peppers
- One fresh red chilli
- Four spring onions
- Half a bunch of fresh dill
- 200g frozen peas
- One small handful of black olives
- Two tablespoons extra virgin olive oil
- 40g feta cheese
- For the chicken:
- Two x 200g skinless chicken breasts
- One heaped teaspoon dried oregano
- One teaspoon ground allspice
- One lemon
- Olive oil
For the tzatziki:
- Half a cucumber
- 250g fat-free natural yoghurt
- Half a lemon
- Half a bunch of fresh mint
Pre-cooking
- Get the ingredients out
- Boil the kettle
- Have a large frying pan on medium-high heat
- Have a food processor
Method
Put one mug of couscous and two 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 two tablespoons of olive oil, turning after three or four minutes, until golden and cooked through.
(While I choose to coat my chicken in seasoning and herbs in a ceramic bowl, it’s crucial to bash down and flatten the chicken so that it cooks properly.)
Using a box grater, coarsely grate the cucumber. Sprinkle with a 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 half 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 cooked peas to the vegetables, 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.
(For ease, I put the vegetables straight into the saucepan with the cooked couscous and mixed it all in there).
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.
