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Recipe: Jamie Oliver’s Gorgeous Greek Chicken

I’ve been so OVER cooking recently and completely uninspired in the kitchen department. Last night I needed something quick and tasty (don’t we always?).

Jamie’s 30 Minute Meals saved the day. Again. Ok, so these recipes NEVER take only 30 mins.

But the Greek Chicken really is gorgeous to look at, easy to prepare and YUMMY to eat.

Even The Preschooler thought so, despite declaring she’d “gone off” chicken.



1 mug (300g) of couscous

2 mixed colour capsicums

1 fresh red chilli

4 spring onions

1/2 bunch fresh dill

200g frozen peas

1 small handful black olives (stone in) I used Kalamata because thats what I had. And they’re Greek, Nai?

2 tbs extra virgin olive oil

40g feta cheese


2 x 200g skinless chicken breasts

1 heaped tsp dried oregano

1tsp ground allspice

1 lemon

olive oil


1/2 cucumber

250g fat-free natural organic yoghurt

1/2 a lemon

1/2 bunch of fresh mint

(I like to add 1 clove of garlic to mine as well!)


What to do with it… 

Put 1 mug of couscous in a bowl and pour 1 mug of boiling water over the top (add a pinch of salt if you like) and cover. (Note: Jamie says 2 mugs water which resulted in a gluggy mess. I always use a 1:1 ratio which works much better. Maybe the couscous is more porous in the UK?!)

On a large sheet of greaseproof paper, toss the chicken with salt, pepper, oregano, allspice and finely grated lemon zest. Cover in another sheet of paper and whack with a rolling-pin to flatten till about 1.5cm thick. Heat 2 tbsp oil in fry pan and cook chicken till golden, turning after 3-4 minutes or cooked through.


Using box grater (or Thermomix if you have one), coarsely grate cucumber, sprinkle with salt and squeeze out excess water.

Put cucumber in bowl with yoghurt, juice of 1/2 lemon, pepper and finely chopped mint.


De-seed capsicum and chilli (I serve the chilli separate so the Kiddos can eat it too, we just sprinkle over the top of ours) then pulse in food processor (or Thermomix!) along with the trimmed spring onions and dill till finely chopped.

Scatter over large tray or platter.


Add cooked peas (I used peas and corn because that’s what I had), de-stone and tear over olives, squeeze over juice of zested lemon and add the extra virgin olive oil.

Fluff up and scatter over the couscous, toss well and season to taste.

Slice up cooked chicken and lay it around the couscous.

Crumble over feta and serve with tzatziki.


Clean plates + full tummies = happy Mama.


What is your current favorite dinner dish?

Kate xx

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