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Greek Chicken with Herby Vegetable Couscous & Tzatziki - LBS37

This healthy tasty Greek style meal will definitely keeps you cool and refreshing.


Serves 4

You will need:

For the couscous

Lamb Brand Original Couscous, 300g

Bell Peppers, 1 yellow & 1 red

Red chilli, 1

Spring onions, 4

Fresh dill, ½ a bunch

Frozen peas, 200g

Black olives with stone, small handful

Extra virgin olive oil, 2 tbsp.

Feta cheese, 40g

For the chicken

Chicken breasts, 2x200g skinless

Dried oregano, 1 heaped tsp. 

Ground allspice, 1 tsp.

Lemon, 1

Olive oil

For the tzatziki

Cucumber, ½ 

Fat-free natural yoghurt, 250g

Lemon, 250g

Fresh mint, ½ a bunch

All you have to do is:

1.Prepare Couscous as per packet instructions

2.On a large sheet of greaseproof paper, toss the chicken with salt, pepper, oregano, allspice and finely grated lemon zest.

3.Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin

4.Put into the frying pan with 2 tablespoons of olive oil, turning after 3 or 4 minutes, until golden and cooked through.

5.For the tzatziki; coarsely grate the cucumber. Sprinkle it with a good 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.

6.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

7.Scatter over a large tray or platter

8.Add the peas to the veg (if using frozen peas, blanch them in boiling water for a couple of minutes first), de stone and tear over the olives, then squeeze over the juice of the zested lemon and add the extra virgin olive oil

9.Fluff up and scatter over the couscous, toss well and season to taste

10.Move the cooked chicken to a board, slice it up, then lay it around the couscous

11.Crumble over the feta and serve with the tzatziki.