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.
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.
This is a great recipe to meal prep and store in portions in the fridge for the week ahead. If you want to change the quantity you're making, simply use the slider at the top of the recipe card - it will keep all of the ingredients in the correct proportions.