Today, I’m bringing you a gorgeous Greek chicken salad by Joe Wicks. It’s fresh, tasty and healthy, and takes just 10 minutes to make.
Gousto has partnered with Joe Wicks of The Body Coach fame to release four-weekly recipes, aimed at families who want to live a healthy lifestyle. Joe and Gousto both share the mission of getting healthy home cooking on the table, ready to be enjoyed by the whole family.
All the recipes use lean proteins, with low-carb and balanced options, as well as recipes with sources of healthy fats.
Each of the family meals contains at least 1 of your 5-a-day per portion, and some even contain 4 of your 5-a-day! In particular, the healthier takeaway-style dinners and meals you can make in just 10 minutes are bound to be winners in our house.
If you’re not already familiar with how Gousto works, it’s a clever recipe box subscription service, which delivers precise ingredients and recipe cards direct to your door. You get to choose from over 30 recipes each week, so there’s no shortage of opportunities to make new, delicious meals at home.
To try some of the new Gousto x Joe Wicks recipes out for myself, I ordered a family box for four containing:
- 10-Min Speedy Greek Chicken Salad
- Satay Chicken Lettuce Wraps
- 10-Min Nifty Veggie Noodles
- Spiced Shakshuka With Feta & Crunchy Pitta
Here’s how we got on with making the Greek chicken salad.
Joe says, “This speedy Greek salad uses baby tomatoes, cucumber and olives, then a light lemon and garlic chicken for your nice lean protein. A lovely little herby couscous goes on the side. Sprinkle it all up with feta for a bit of tang.”
Ingredients
- 160g (5.6 oz) couscous
- 1 chicken stock cube
- 3 tbsp olive oil
- 500g (1.1 lbs) British diced chicken breast
- 2 tsp dried oregano
- 30g (1 oz) roast garlic paste
- 2 lemon, halved
- 1 cucumber, slice into quarters lengthways, then chopped roughly
- 250g (8.8 oz) baby plum
tomatoes, halved - 60g (2.1 oz) pitted black olives, roughly chopped
- 20g (0.7 oz) parsley, roughly
chopped including the stalks - 60g (2.1 oz) Greek feta cheese
Instructions
Put the couscous in a heatproof bowl with the chicken stock and 260ml (8.8 fl oz) of boiled water. Cover and set aside
Meanwhile, heat 1 tbsp olive oil a large, wide-based pan (preferably non-stick) over
Once hot, add the diced chicken to the pan and cook for 2-3 minutes until starting to brown
Add the dried oregano, garlic paste and juice of 1 lemon to the chicken and cook for 2-3 minutes or until the chicken is cooked through – this is your Greek chicken.
Note: please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies.
Place the chopped cucumber, tomatoes and olives to a bowl
Add the juice of the remaining lemon, 2 tbsp olive oil and a pinch of salt and give it a good mix up.
Fluff the cooked couscous with a fork then add the chopped parsley.
Set the Greek chicken, salad and herby couscous in the centre of the table, ready to share. Sprinkle over the feta cheese and let everyone dig in.
Enjoy!
Grab your discount
I have a fantastic discount code, which gives new customers 60% OFF your first box PLUS 30% off all other boxes in your first month’.
Just head to the Gousto site, choose your box and be sure to add discount code: EMILYL60M
And if you’d like to print this speedy Greek chicken salad recipe to try later, just hit PRINT on the recipe card below.
What do you think of the Gousto x Joe Wicks recipe range?
Find out more about cooking together with Gousto.
10 Minute Speedy Greek Chicken Salad
Ingredients
- 160 g (5.64 oz) couscous
- 1 chicken stock cube
- 3 tbsp olive oil
- 500 g (1.1 lb) British diced chicken breast
- 2 tsp dried oregano
- 30 g (1.06 oz) roast garlic paste
- 2 lemon halved
- 1 cucumber slice into quarters lengthways, then chopped roughly
- 250 g (8.82 oz) baby plum tomatoes halved
- 60 g (2.12 oz) pitted black olives roughly chopped
- 20 g (0.71 oz) parsley roughly chopped including the stalks
- 60 g (2.12 oz) Greek feta cheese
Instructions
- Put the couscous in a heatproof bowl with the chicken stock and 260ml of boiled water. Cover and set aside
- Meanwhile, heat 1 tbsp olive oil a large, wide-based pan (preferably non-stick) over a medium-high heat.
- Once hot, add the diced chicken to the pan and cook for 2-3 minutes until starting to brown
- Add the dried oregano, garlic paste and juice of 1 lemon to the chicken and cook for 2-3 minutes or until the chicken is cooked through – this is your Greek chicken.
- Note: please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies.
- Place the chopped cucumber, tomatoes and olives to a bowl
- Add the juice of the remaining lemon, 2 tbsp olive oil and a pinch of salt and give it a good mix up.
- Fluff the cooked couscous with a fork then add the chopped parsley.
- Set the Greek chicken, salad and herby couscous in the centre of the table, ready to share. Sprinkle over the feta cheese and let everyone dig in.
Video
Nutrition
This is a commissioned post for Gousto
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Jenni says
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Emily Leary says
Thank for such wonderful comments Jenni I am so glad the post could be of help to you :-)
natalie says
Oh this looks amazing! I love Joe Wicks recipes, I am going to have to try this one.
Emily Leary says
Thanks – I really enjoyed it and now Mark keeps making it again and again!
Ana says
That salad looks so yum and healthy! I’d love to try it as am always looking for salad recipes!
Emily Leary says
Oh yes, it’s a real winner!
Khushboo Motihar says
I love quick fix recipes especially salads! I would love to substitute the chicken with some tofu
Emily Leary says
Yes, good idea!
Eloise says
my family and I LOVE couscous!!! this is an awesome dish that i will have to give try, thanks for the recipe!
Emily Leary says
Great! Let me know how it goes! It really is a very tasty dish!