Greek Chicken

For the chicken

• 1 skinless chicken breast
• 1 tsp dried oregano
• 1 tsp ground allspice
• ½ lemon
• olive oil

for the cous cous

• 100g cous cous
• 1 pepper
• 1 spring onion
• ½ handful fresh dill
• 75g frozen peas
• ½ tbsp. extra virgin olive oil
• 10g feta cheese
• ½ tbsp. fat free natural yogurt

Method

• Add the same volume of boiling water to the cous cous, cover and set aside.
• In a bowl toss the chicken with the oregano, allspice, lemon zest, salt and pepper – place in a frying pan on a medium heat with the olive oil and turn regularly until cooked.
• Warm the peas in a bowl with boiling water for 5 mins, then drain.
• Dice pepper into cubes. Slice spring onion, dill and chilli and mix with the pepper
• Mix all the salad and veg in with the cous cous and then crumble over the feta cheese.
• Place the chicken on top and squeeze over lemon juice, extra virgin olive oil and natural yogurt