Greek style chicken - Jamie Oliver

 

• 2 red peppers
• 4 spring onions
• 40g black olives
• 200g cherry tomatoes
• 300g couscous
• 1 cucumber
• 2 carrots
• 2 lemons
• 200g plain yoghurt
• 1 bunch fresh mint
• 4x 150g chicken breasts
• olive oil
• 2 tsp dried oregano
• extra virgin olive oil

Deseed and finely chop the peppers. Trim and finely slice the spring onions. Bash the olives and tear out the stones (if needed), then roughly chop. Halve the cherry tomatoes, then place it all into a large bowl.

Place the couscous into another bowl, pour over 500ml boiling water and cover. Meanwhile, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5 mins.

Using a speed-peeler, peel the carrots, then continue shaving them into long ribbons. Place into a small bowl, season, then squeeze over the juice of half a lemon

Gently squeeze out the liquid from the grated cucumber, then return to the bowl. Stir in the yoghurt. the juice of half a lemon and a pinch of black pepper. Pick and finely chop the mint leaves, then stir in half.

Finely grate the zest from the remaining lemon over the chicken, then toss with 2tsp of olive oil, the oregano and a pinch of black pepper. Place into a large non-stick frying pan on a medium-high heat for 10mins, or until golden and cooked through, turning regularly, then slice into strips

Meanwhile, fluff up the couscous with a fork, then stir through the chopped vegetables and remaining chopped mint. Add 4 teaspoons of extra virgin olive oil, squeeze in the remaining lemon juice, then stir well and season to taste with black pepper. Divide the cousous between plates, top with carrot salad and chicken, then serve with tzatziki.