Gorgeous Greek Chicken

My Go-To Weeknight Dinner: Gorgeous Greek Chicken and Couscous

As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and all the other demands on my time, whipping up something elaborate just isn't realistic most nights. That's why I've developed a repertoire of quick, easy, and incredibly flavorful recipes that can be on the table in under 30 minutes. This Gorgeous Greek Chicken and Couscous salad is a perfect example. It's vibrant, healthy, and satisfying, making it the perfect mid-week meal solution.

The beauty of this recipe lies in its simplicity. The ingredients are readily available at most supermarkets, and the preparation requires minimal effort. The star of the show is, of course, the chicken. I prefer using lean chicken breasts, not only for their health benefits but also because they cook quickly and evenly. Marinated in a simple mixture of olive oil, oregano, lemon zest, and a touch of black pepper, the chicken develops a beautiful, bright flavor that perfectly complements the fresh vegetables. Speaking of vegetables, the couscous salad is a riot of color and texture. The crunchy carrot ribbons, juicy cherry tomatoes, and refreshing cucumber create a symphony of flavors in your mouth.

What really elevates this dish, however, is the homemade tzatziki. It adds a creamy, tangy element that balances the richness of the chicken and the freshness of the salad. Making your own tzatziki is incredibly easy and takes only minutes. You'll find yourself making it time and again, adding it to everything from grilled meats to sandwiches. The combination of Greek yogurt, cucumber, fresh mint, and a squeeze of lemon juice is simply divine. I often double the tzatziki recipe because we love it so much, and it keeps well in the refrigerator for a few days.

This recipe is more than just a meal; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a delicious and satisfying way to nourish your body without sacrificing flavor or convenience. I often adapt this recipe based on what I have on hand. Sometimes I'll add different vegetables like bell peppers or zucchini, or I'll swap out the couscous for quinoa or rice. The possibilities are endless! The key is to have fun with it and experiment with different flavor combinations. This is my go-to weeknight dinner that the whole family enjoys, and I hope it becomes a staple in your kitchen as well. So, ditch the takeout menus and embrace this vibrant, flavorful, and time-saving recipe. You won't regret it!

Step-by-step

• Fill a small pan with water, place over a medium heat and bring to the boil.
• Meanwhile, halve, deseed and finely chop the pepper. 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 and set aside.
• Place the couscous into a bowl, cover with 250ml of the boiling water. Cover with a plate and set aside.
• While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5 minutes.
• Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.
• Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. Pick and finely chop the mint leaves, then stir half into the yoghurt mixture.
• Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons. Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice.
• Heat a non-stick frying pan on a medium-high heat.
• Meanwhile, fluff up the couscous with a fork, then add stir through the chopped vegetables with the remaining chopped mint. Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon. Stir well and season to taste with black pepper.
• Place the chicken into the hot pan and fry for 10 minutes, or until cooked through, turning from time to time, then slice into rough strips.
• Divide the couscous between plates, top with the carrot salad and chicken, then serve with the tzatziki