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

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

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

Calories: 849, Carbs: 41 grams, Fat: grams, Protein: 67.4 grams, Sugar: 14 grams, Salt: 910 grams

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

SALSA ON THE SIDE: Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper. CRISPY CHICKY: Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes. PREP IN YOUR STEP: While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ¼ of the onion. CHARRED MARROWS: Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season. SCRUMPTIOUS SALAD: In a salad bowl, toss together the rinsed chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning. BIG FAT GREEK FEAST: Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken. 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

Caper-olive Chicken & Greek Chickpeas

Name: Caper-olive Chicken & Greek Chickpeas
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Take your taste buds on a quintessentially Greek trip – no visa required! A loaded Greek-style chickpea salad with olives, 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

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Chicken
Chickpeas
Cucumber
Danish-style Feta
Free-range Chicken Pieces
Fresh Parsley
Lemon Juice
Olives & Capers
Onion

From your kitchen:

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

Photo of Caper-olive Chicken & Greek Chickpeas

Serves 1

CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ¼ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!

Baby Marrow - 100g
Olives & Capers - 40g
Lemon Juice - 15ml
Free-range Chicken Pieces - 2
Chickpeas - 120g
Danish-style Feta - 25g
Fresh Parsley - 3g
Cucumber - 100g
Onion - 1

Download the Recipe

Serves 2

CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ¼ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!

Baby Marrow - 200g
Olives & Capers - 80g
Lemon Juice - 30ml
Free-range Chicken Pieces - 4
Chickpeas - 240g
Danish-style Feta - 50g
Fresh Parsley - 5g
Cucumber - 200g
Onion - 1

Download the Recipe

Serves 3

CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ½ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!

Baby Marrow - 300g
Olives & Capers - 120g
Lemon Juice - 45ml
Free-range Chicken Pieces - 6
Chickpeas - 360g
Danish-style Feta - 75g
Fresh Parsley - 8g
Cucumber - 300g
Onion - 1

Download the Recipe

Serves 4

CHARRED MARROWS
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the baby marrow chunks until charred, 3-4 minutes per side. Remove from the pan and season.
SALSA ON THE SIDE
Drain the olives & capers. Halve ½ the drained olives and set aside for the salad. Roughly chop the drained capers and the remaining olives, and place in a bowl. Mix with ¼ of the lemon juice, a drizzle of olive oil, and a pinch of pepper.
CRISPY CHICKY
Pat the chicken dry with paper towel and season. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover, and fry until cooked through, 12-15 minutes.
PREP IN YOUR STEP
While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas, the parsley and the cucumber. Roughly chop the parsley. Cut the cucumber into half-moons. Roughly dice ½ of the onion.
SCRUMPTIOUS SALAD
In a salad bowl, toss together the rinsed chickpeas, the cucumber half-moons, the diced onion (to taste), the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of olive oil, and seasoning.
BIG FAT GREEK FEAST
Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!