Lemon marinated chicken, Greek salad, tzatziki

CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
INGREDIENTS
- Marinated chicken breast
- Feta
- Tomato
- Cucumber
- Capsicum
- Red onion
- Garlic yoghurt (used in night 1 & 2)
- Pumpkin seeds
- Oregano
- Lemon
METHOD
- Preheat a splash of your preferred oil in a pan over a low/medium heat. Place the chicken breast in the pan skin-side down and cook on this side for 5 minutes, until the skin crisps up.
- To make the tzatziki, thinly dice some cucumber and mix it through the garlic yoghurt mix. You may like to do this once and reserve some for tomorrow night.
- Check on the chicken and flip to ensure an even cook on each side, cook for a further 3-4 minutes. Adding more oil if needed.
- To make the Greek salad, chop the cucumber, capsicum, tomatoes and red onion into chunks. Thinly chop the oregano, then transfer everything into a bowl and dress with some lemon juice, olive oil and pumpkin seeds. Season to taste.
- Remove the chicken from the heat and allow it to rest for 2-3 minutes in the pan. At this point you may want to cut into it to ensure it’s cooked through.
- To plate up, begin with some Greek salad followed by the perfectly cooked chicken breast and a dollop of tzatziki. Garnish with some crumbled feta and a drizzle of olive oil. Serve with a wedge of lemon.
VEGETARIAN METHOD
- In a pot over a medium heat, add the beans and pre-made tomato sauce and mix to combine. Cook the beans in the sauce for 15 minutes, until the soften.
- To make the tzatziki, thinly dice some cucumber and mix it through the garlic yoghurt mix. You may like to do this once and reserve some for tomorrow night.
- To make the Greek salad, chop the cucumber, capsicum, tomatoes and red onion into chunks. Thinly chop the oregano, then transfer everything into a bowl and dress with some lemon juice, olive oil and pumpkin seeds. Season to taste.
- To plate up, begin with some Greek salad followed by the tomato and bean mix and a dollop of tzatziki. Garnish with some crumbled feta and a drizzle of olive oil. Serve with a wedge of lemon.
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