Greek Chicken with Herby Veg & Couscous

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Serves: 4

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Prep: 5 mins

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Cook: 10 mins

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Kcal pp: 441

Ingredients Jump to method

Fruit & Veg

2 mixed-color bell peppers

4 scallions


Meat

2 skinless chicken breasts


Dairy & Chilled

2 oz feta cheese

8 oz tzatziki dip


Dried Goods

10 oz couscous


Condiments

1 tsp ground allspice

1 tsp dried oregano


Frozen

8 oz frozen peas


Pantry

Salt and pepper

Olive oil

Method

Add 300g of couscous to a heatproof bowl and pour over 600ml of boiling water. Season with a pinch of salt and pepper. Cover the bowl with a plate and set it aside.


Place both chicken breasts onto a large piece of greaseproof paper and season with salt, pepper, 1 tsp oregano, and 1 tsp allspice. Fold the paper over and bash the chicken with a rolling pin until 1.5 cm thick.


In a frying pan, heat a drizzle of olive oil on a medium-high heat. Add the chicken and fry for 8-10 minutes until cooked, flipping over halfway through.


Trim the scallions and de-seed and roughly chop the peppers. Place into the food processor and pulse. Meanwhile, boil the peas in a saucepan for 4 minutes.


Fluff up the couscous using a fork and serve in 4 bowls. Top with the pulsed peppers, scallions, and drained peas. Slice the chicken into thin strips and add to the bowls. Crumble over the feta cheese and serve with the side of tzatziki dip.

 

Nutritional Data Per Portion

Energy

441 kcal

Total Fat

16.71 g

Saturated Fat

6.37 g

Carbohydrates

32.22 g

Sugar

7.01 g

Fibre

7.27 g

Protein

36.09 g

Sodium

46.24 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.