eCook Meal
Caper-olive Chicken & Greek Chickpeas
with charred baby marrow, Danish-style feta & green bell pepper
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R242.85
for 4 servings · R60.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Pitted Kalamata Olives needs 160 gKalamata Olives 825 g 825 g at R149.99 · 19% of packR29.09
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
Not in the Woolies basket — source these elsewhere:
- Green Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Caper-olive Chicken & Greek Chickpeas?
The preparation time for Caper-olive Chicken & Greek Chickpeas with charred baby marrow, Danish-style feta & green bell pepper is between 25 and 35 minutes.
What is the total time required to make Caper-olive Chicken & Greek Chickpeas with charred baby marrow, Danish-style feta & green bell pepper?
The total time required to make Caper-olive Chicken & Greek Chickpeas with charred baby marrow, Danish-style feta & green bell pepper is between 25 and 35 minutes.
How many servings does Caper-olive Chicken & Greek Chickpeas provide?
4 servings
What are the main ingredients in Caper-olive Chicken & Greek Chickpeas?
Baby Marrow, Capers, Chicken, Chicken Breast, Chickpeas, Cucumber, Feta, Garlic, Green Bell Pepper, Lemon Jucie, Lemon Juice, Parsley, Pitted Kalamata Olives, Red Onion
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?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Caper-olive Chicken & Greek Chickpeas?
Baby Marrow, Capers, Chicken, Chicken Breast, Chickpeas, Cucumber, Feta, Garlic, Green Bell Pepper, Lemon Jucie, Lemon Juice, Parsley, Pitted Kalamata Olives, Red Onion
How many calories does Caper-olive Chicken & Greek Chickpeas have?
724 calories
How much fat content does Caper-olive Chicken & Greek Chickpeas have?
grams