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Gorgeous greek chicken with herby vegetable couscous & tzatziki

Gorgeous greek chicken with herby vegetable couscous & tzatziki

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Gorgeous greek chicken with herby vegetable couscous & tzatziki

Fresh Mediterranean flavours

Fresh Mediterranean flavours

Serves 4

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 464 23%

  • Fat 12g 17%

  • Saturates 3g 15%

  • Sugars 11.8g 13%

  • Protein 37.3g 75%

  • Carbs 53.9g 21%

Of an adult's reference intake


  • 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

Recipe From

Jamie's 15-Minute Meals

By Jamie Oliver


  1. Ingredients out • Kettle boiled • Large frying pan, medium-high heat • Food processor (bowl blade)
    Put 1 mug of couscous and 2 mugs of boiling water into a bowl with a small 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
  3. Using a box grater, coarsely grate 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 • 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
  4. 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

Watch the video: Jamie Oliver Empire Chicken


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