Greek Chicken with CousCous and homemade Tzatziki

Greek Chicken with CousCous and homemade Tzatziki

Course Main
Cuisine Greek
Author Adore Foods


  • Couscous
  • 1 cup couscous
  • 1 fresh red chilli
  • 2 spring onions
  • 1 tablespoon fresh dill
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon feta cheese
  • Chicken
  • 2 skinless chicken breasts
  • 1 tablespoon dried oregano
  • 1 lemon
  • olive oil
  • Tzatziki
  • ½ fresh cucumber
  • 1 cup fat-free yoghurt
  • ½ lemon
  • 1 teaspoon chopped fresh mint
  • 1 garlic clove minced


  1. On a large sheet of baking paper, toss the chicken with salt, pepper, the oregano and finely grated lemon zest. Fold over the paper, then bash and flatten the chicken with a rolling pin. Add it to the frying pan with 2 tablespoons of olive oil, turning after 4 minutes, until golden and cooked through.
  2. Using a grater, coarsely grate the cucumber into a bowl. Sprinkle it with a good pinch of salt, then squeeze and scrunch with clean hands to get rid of the excess salty water. Pop it back in the bowl adding the yoghurt, juice of ½ a lemon and a pinch of pepper, finely chopped mint, then mix together.
  3. Put 1 mug of couscous and 2 mugs of boiling water into a bowl with a pinch of salt and cover. Remove the stalk and seeds from the chilli, then pulse in the processor with the trimmed spring onions and the dill until finely chopped. Fluff up and scatter over a tray the couscous, add the chili mixture, toss well and season to taste.
  4. Move the cooked chicken to a board, slice it up, then lay it around/ over the couscous. Crumble over feta cheese and serve with the fresh tzatziki.

Recipe Notes

This recipe is adapted from Jamie Oliver - 15 minutes series.