INGREDIENTS

1. Marinated chicken breast
2. Feta
3. Tomato
4. Cucumber
5. Capsicum
6. Red onion
7. Garlic yoghurt (used in night 1 & 2)
8. Pumpkin seeds
9. Oregano
10. Lemon

 

METHOD

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

1. 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.
2. 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.
3. 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.
4. 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.