Greek Chicken with Tzatziki & Vegetables Inspired by Jamie Oliver

Prepare Couscous:

Boil kettle. Place couscous and a pinch of salt in a medium heatproof bowl with lid. Pour boiling water over couscous by about 1 cm, then cover with lid (or tightly with plastic wrap) and let stand, about 5 minutes. If required, drain in a sieve, pressing on couscous to remove any excess liquid.

Prepare Tzatziki:

Zest the lemon. Peel and mince the garlic. Using a box grater, coarsely grate ¾ of 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. Add to medium bowl with Greek yoghurt, ½ the lemon zest, about 1 TBS of lemon juice and minced garlic to taste. Taste and add salt and pepper as needed.

Prepare Chicken:

Pat dry chicken with paper towel. On a large sheet of baking paper, toss the chicken with salt, pepper, the allspice & oregano spice mix and remaining lemon zest. Fold over the paper, then bash and flatten the chicken to 1½ cm thickness with a rolling pin. Heat a large pan over medium heat with olive oil. Add the chicken. Cook, loosely covering the pan with foil, about 3 to 4 minutes per side, or until blackened and cooked through. Set aside.

Cook Vegetables:

In the meantime, trim the woody ends off the asparagus and paprika. Cut asparagus into 4 cm pieces. Medium dice paprika, discarding seeds. Add asparagus to the same pan used to cook the chicken. Cook, asparagus for about 2 minutes then add the paprika. Cook for 3 minutes more, or until vegetables are tender and cooked to your liking.

You Plate It:

Fluff up couscous and divide between plates. Top with cooked vegetables. Slice up the chicken, then lay it over the couscous and vegetables. Crumble over the fetta and serve with the tzatziki. Enjoy!