nutrition

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
Energy (K/Cal) Protein  (g) Fat (g)
410 38 9

 

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