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Gorgeous Greek chicken
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Total Time:
30 minutes
Colorful couscous salad with fresh veggies and herbs paired with zesty Greek-style chicken. Lean chicken breasts provide protein for strong muscles. Includes carrot ribbon salad and homemade tzatziki for a delicious, healthy midweek dinner.
Ingredients:
  • 1 red pepper
  • 6 spring onions
  • 20 g black olives
  • 100 g ripe cherry tomatoes
  • 170 g couscous
  • ½ a cucumber
  • 2 free-range chicken breasts
  • 1 lemon
  • 100 g fat-free natural yoghurt
  • ½ a bunch of fresh mint (15g)
  • 1 carrot
Instructions:
  • - Place a small pan on medium heat, fill with water, and bring to a boil. - Halve, deseed, and finely chop the pepper. Trim and finely slice the spring onions. Bash and pit the olives, then chop. Halve the cherry tomatoes and combine in a large bowl. - Place couscous in a bowl, cover with 250ml boiling water, and set aside covered with a plate. - Grate cucumber into a bowl, add salt, and let sit for 5 minutes. - Season the chicken with olive oil, oregano, black pepper, and lemon zest. - Squeeze excess moisture from the cucumber, return to the bowl, mix with yogurt, lemon juice, and mint. - Peel and shave the carrot into ribbons in a bowl, season, and add lemon juice. - Heat a non-stick pan on medium-high. Fluff the couscous, stir in chopped vegetables, mint, olive oil, lemon juice, and season. - Fry the chicken in the hot pan for 10 minutes until cooked through. Slice into strips. - Serve by dividing couscous between plates, topping with carrot salad and chicken. Serve with tzatziki.

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