Greek Chicken with Tzatziki & Vegetables Inspired by Jamie Oliver
  • Prep time: 30 minutes
  • Calories: 550
In this recipe you will coat free-range chicken with a mixture of salt, pepper, all-spice, oregano and lemon zest. Allspice, also myrtle pepper, is the dried unripe berries of the Pimenta dioica tree, a mid canopy tree native to the greater Antilles of southern Mexico, and Central America. Introduced to Europe and the Mediterranean in the 16th century it is used widely as a spice for meats. Happy cooking!
Ingredients
  • 0.5 Cups of Couscous
  • 2 Chicken Breast
  • 3 Teaspoons of Allspice & Oregano Spice Mix
  • 1 Lemon
  • 120 Grams of Greek Yoghurt
  • 1 Garlic Clove
  • 1 Lebanese Cucumber
  • 1 Bunch of Asparagus
  • 1 Paprika (fresh)
  • 60 Grams of Fetta Cheese
Recipe

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 Tablespoon 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 thick 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 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!