Chicken cooked with lemon, spices and herbs in the Greek style makes an easy supper. Just put everything in a roasting pan and pop it in the oven and forget about it for 25 minutes. If you’re eating al fresco, you can even cook the chicken and vegetables over hot coals on the barbecue.
Serves: 1 Prep Time: 15 minutes Cook Time: 25 minutes Calories: 200kcals (+200kcal for Spicy Couscous) Steps: 2
Ingredients
½ tsp ground allspice
½ tsp dried oregano or marjoram
Finely grated zest of 1 small lemon
1 x 125g boneless chicken breast, skinned
100g fennel, thinly sliced
100g cherry tomatoes on the vine
Spray oil
1 sachet CWP Spicy Couscous
Juice of ½ small lemon
Salt and freshly ground black pepper
A handful of rocket or watercress
Chopped dill or parsley for sprinkling
For the tzatziki
2 tbsp 0% fat Greek yoghurt
2 spring onions, thinly sliced
¼ small cucumber, diced
A handful of mint, finely chopped
Juice of ½ small lemon
Directions
1. Preheat the oven to 200°C, gas mark 6.
2. Make the tzatziki: mix all the ingredients together in a small bowl. Cover and chill in the refrigerator until required.
3. Mix the allspice, dried herbs and lemon zest in a bowl and use to coat the chicken breast.
4. Put the chicken breast in a roasting pan with the fennel and cherry tomatoes. Spray lightly with oil and season with salt and pepper.
5. Cook in the preheated oven for about 25 minutes until the chicken is cooked right through and the fennel is just tender.
6. Meanwhile, prepare the CWP Spicy Couscous according to the directions on the packet.
7. Serve the chicken and roasted vegetables with the Spicy Couscous and salad leaves. Sprinkle with lemon juice and herbs.