What are the main ingredients in Caper-olive Chicken & Greek Chickpeas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Caper-olive Chicken & Greek Chickpeas?

Calories: 724, Carbs: 48 grams, Fat: grams, Protein: 50.7 grams, Sugar: 16.2 grams, Salt: 953 grams

How do I prepare Caper-olive Chicken & Greek Chickpeas?

GET YOUR CHAR ON: Place a griddle pan or pan (with a lid) over medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 3-4 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks. SALSA ON THE SIDE: Peel and grate the garlic. Drain the olives and the capers. Halve ½ the drained olives. Roughly chop the drained capers and remaining olives. Place the chopped capers and the chopped olives in a bowl. Add a ¼ of the lemon juice, the grated garlic (to taste), a drizzle of oil, and a pinch of pepper. Mix until combined. CRISPY CHICKY: Return the pan to medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy and golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season. PREP IN YOUR STEP: While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas and the parsley. Roughly chop the parsley. Roughly dice the green pepper. Roughly dice the cucumber and ½ of the onion. SCRUMPTIOUS SALAD: In a salad bowl, combine the rinsed chickpeas, the diced cucumber, the diced onion (to taste), the diced green pepper, the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of oil, and seasoning. Toss to combine. BIG FAT GREEK FEAST: Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken slices. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!

What should be prepared from my kitchen to make Caper-olive Chicken & Greek Chickpeas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Caper-olive Chicken & Greek Chickpeas

Take your taste buds on a quintessentially Greek trip – no visa required! A loaded Greek-style chickpea salad with green peppers, olives, red onion, charred baby marrow, and feta is sided with crispy chicken topped with a caper-olive salsa.

Caper-olive Chicken & Greek Chickpeas

with charred baby marrow, Danish-style feta & green bell pepper

Hands on Time: 25 - 35 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Capers
Chicken
Chickpeas
Cucumber
Danish-style Feta
Free-range Chicken Breasts
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Bell Pepper
Green Bell Peppers
Lemon Jucie
Lemon Juice
Pitted Kalamata Olives
Red Onion

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Caper-olive Chicken & Greek Chickpeas

Serves 1

GET YOUR CHAR ON
Place a griddle pan or pan (with a lid) over medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 3-4 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks.
SALSA ON THE SIDE
Peel and grate the garlic. Drain the olives and the capers. Halve ½ the drained olives. Roughly chop the drained capers and remaining olives. Place the chopped capers and the chopped olives in a bowl. Add a ¼ of the lemon juice, the grated garlic (to taste), a drizzle of oil, and a pinch of pepper. Mix until combined.
CRISPY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy and golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season.
PREP IN YOUR STEP
While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas and the parsley. Roughly chop the parsley. Roughly dice ½ of the green pepper. Roughly dice the cucumber and ¼ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, combine the rinsed chickpeas, the diced cucumber, the diced onion (to taste), the diced green pepper, the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of oil, and seasoning. Toss to combine.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken slices. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!

Baby Marrow - 100g
Garlic Clove - 1
Pitted Kalamata Olives - 40g
Capers - 10g
Lemon Jucie - 15ml
Free-range Chicken Breasts - 1
Chickpeas - 120g
Danish-style Feta - 25g
Fresh Parsley - 4g
Green Bell Pepper - 1
Cucumber - 50g
Red Onion - 1

Download the Recipe

Serves 2

GET YOUR CHAR ON
Place a griddle pan or pan (with a lid) over medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 3-4 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks.
SALSA ON THE SIDE
Peel and grate the garlic. Drain the olives and the capers. Halve ½ the drained olives. Roughly chop the drained capers and remaining olives. Place the chopped capers and the chopped olives in a bowl. Add a ¼ of the lemon juice, the grated garlic (to taste), a drizzle of oil, and a pinch of pepper. Mix until combined.
CRISPY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy and golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season.
PREP IN YOUR STEP
While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas and the parsley. Roughly chop the parsley. Roughly dice the green pepper. Roughly dice the cucumber and ½ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, combine the rinsed chickpeas, the diced cucumber, the diced onion (to taste), the diced green pepper, the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of oil, and seasoning. Toss to combine.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken slices. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!

Baby Marrow - 200g
Garlic Clove - 1
Pitted Kalamata Olives - 80g
Capers - 20g
Lemon Juice - 30ml
Free-range Chicken Breasts - 2
Chickpeas - 240g
Danish-style Feta - 50g
Fresh Parsley - 8g
Green Bell Pepper - 1
Cucumber - 100g
Red Onion - 1

Download the Recipe

Serves 3

GET YOUR CHAR ON
Place a griddle pan or pan (with a lid) over medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 3-4 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks.
SALSA ON THE SIDE
Peel and grate the garlic. Drain the olives and the capers. Halve ½ the drained olives. Roughly chop the drained capers and remaining olives. Place the chopped capers and the chopped olives in a bowl. Add a ¼ of the lemon juice, the grated garlic (to taste), a drizzle of oil, and a pinch of pepper. Mix until combined.
CRISPY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy and golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season.
PREP IN YOUR STEP
While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas and the parsley. Roughly chop the parsley. Roughly dice 1½ of the green peppers. Roughly dice the cucumber and ¾ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, combine the rinsed chickpeas, the diced cucumber, the diced onion (to taste), the diced green pepper, the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of oil, and seasoning. Toss to combine.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken slices. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!

Baby Marrow - 300g
Garlic Cloves - 2
Pitted Kalamata Olives - 120g
Capers - 30g
Lemon Juice - 45ml
Free-range Chicken Breasts - 3
Chickpeas - 360g
Danish-style Feta - 75g
Fresh Parsley - 12g
Green Bell Peppers - 2
Cucumber - 150g
Red Onion - 1

Download the Recipe

Serves 4

GET YOUR CHAR ON
Place a griddle pan or pan (with a lid) over medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 3-4 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks.
SALSA ON THE SIDE
Peel and grate the garlic. Drain the olives and the capers. Halve ½ the drained olives. Roughly chop the drained capers and remaining olives. Place the chopped capers and the chopped olives in a bowl. Add a ¼ of the lemon juice, the grated garlic (to taste), a drizzle of oil, and a pinch of pepper. Mix until combined.
CRISPY CHICKY
Return the pan to medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy and golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season.
PREP IN YOUR STEP
While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas and the parsley. Roughly chop the parsley. Roughly dice the green peppers. Roughly dice the cucumber and the onion.
SCRUMPTIOUS SALAD
In a salad bowl, combine the rinsed chickpeas, the diced cucumber, the diced onion (to taste), the diced green pepper, the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of oil, and seasoning. Toss to combine.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken slices. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!