Crispy fried lemon chicken breast is served with a fresh tomato, cucumber, olive, feta, couscous and sunflower seed salad. The simplest dinners are so often the best, which is exactly the case here!
Lemon Chicken & Greek-style Salad
Lemon Chicken & Greek-style Salad
with couscous & fresh oregano
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Baby Tomatoes
- Chicken
- Couscous
- Cucumber
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Oregano
- Fresh Parsley
- Lemon
- Lemons
- NOMU One For All Rub
- Pitted Kalamata Olives
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
Couscous
Boil the kettle. Using a shallow bowl, submerge the Couscous in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
THE SALAD STEP
While the Couscous is steaming, rinse the tomatoes and the oregano. Pick the oregano leaves. Halve the baby tomatoes and cut the cucumber into half-moons. Drain the olives and the feta. In a salad bowl, combine the tomato, the cucumber half-moons, the drained olives and feta, a pinch of lemon zest, the picked oregano, the rinsed salad leaves, a drizzle of oil, and seasoning.
LEMON Chicken
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the Chicken breast dry with some 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 a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter, the rub, and a squeeze of lemon juice. Remove from the heat and set aside to rest in the pan for 5 minutes. Lightly season.
FINISHING TOUCHES
When the Couscous is done, add to the bowl with the salad, toss to combine, and season.
LET’S EAT!
Make a bed of the loaded Couscous salad, top with the crispy chicken, and sprinkle over the parsley. Scatter over the sunflower seeds and serve any remaining lemon wedges on the side. Enjoy, Chef!
Couscous
Boil the kettle. Using a shallow bowl, submerge the Couscous in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
THE SALAD STEP
While the Couscous is steaming, rinse the tomatoes and the oregano. Pick the oregano leaves. Halve the baby tomatoes and cut the cucumber into half-moons. Drain the olives and the feta. In a salad bowl, combine the tomato, the cucumber half-moons, the drained olives and feta, a pinch of lemon zest, the picked oregano, the rinsed salad leaves, a drizzle of oil, and seasoning.
LEMON Chicken
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the Chicken breasts dry with some 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 a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter, the rub, and a squeeze of lemon juice. Remove from the heat and set aside to rest in the pan for 5 minutes. Lightly season.
FINISHING TOUCHES
When the Couscous is done, add to the bowl with the salad, toss to combine, and season.
LET’S EAT!
Make a bed of the loaded Couscous salad, top with the crispy chicken, and sprinkle over the parsley. Scatter over the sunflower seeds and serve any remaining lemon wedges on the side. Enjoy, Chef!
Couscous
Boil the kettle. Using a shallow bowl, submerge the Couscous in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
THE SALAD STEP
While the Couscous is steaming, rinse the tomatoes and the oregano. Pick the oregano leaves. Halve the baby tomatoes and cut the cucumber into half-moons. Drain the olives and the feta. In a salad bowl, combine the tomato, the cucumber half-moons, the drained olives and feta, a pinch of lemon zest, the picked oregano, the rinsed salad leaves, a drizzle of oil, and seasoning.
LEMON Chicken
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the Chicken breasts dry with some 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 a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter, the rub, and a squeeze of lemon juice. Remove from the heat and set aside to rest in the pan for 5 minutes. Lightly season.
FINISHING TOUCHES
When the Couscous is done, add to the bowl with the salad, toss to combine, and season.
LET’S EAT!
Make a bed of the loaded Couscous salad, top with the crispy chicken, and sprinkle over the parsley. Scatter over the sunflower seeds and serve any remaining lemon wedges on the side. Enjoy, Chef!
Couscous
Boil the kettle. Using a shallow bowl, submerge the Couscous in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
THE SALAD STEP
While the Couscous is steaming, rinse the tomatoes and the oregano. Pick the oregano leaves. Halve the baby tomatoes and cut the cucumber into half-moons. Drain the olives and the feta. In a salad bowl, combine the tomato, the cucumber half-moons, the drained olives and feta, a pinch of lemon zest, the picked oregano, the rinsed salad leaves, a drizzle of oil, and seasoning.
LEMON Chicken
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the Chicken breasts dry with some 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 a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter, the rub, and a squeeze of lemon juice. Remove from the heat and set aside to rest in the pan for 5 minutes. Lightly season.
FINISHING TOUCHES
When the Couscous is done, add to the bowl with the salad, toss to combine, and season.
LET’S EAT!
Make a bed of the loaded Couscous salad, top with the crispy chicken, and sprinkle over the parsley. Scatter over the sunflower seeds and serve any remaining lemon wedges on the side. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Lemon Chicken & Greek-style Salad?
The preparation time for Lemon Chicken & Greek-style Salad with couscous & fresh oregano is between 10 and 25 minutes.
What is the total time required to make Lemon Chicken & Greek-style Salad with couscous & fresh oregano?
The total time required to make Lemon Chicken & Greek-style Salad with couscous & fresh oregano is between 25 and 30 minutes.
How many servings does Lemon Chicken & Greek-style Salad provide?
4 servings
What are the main ingredients in Lemon Chicken & Greek-style Salad?
Baby Tomatoes, Chicken, Couscous, Cucumber, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, Fresh Parsley, Lemon, Lemons, NOMU One For All Rub, Pitted Kalamata Olives, Salad Leaves, Sunflower Seeds
What is the nutritional information of Lemon Chicken & Greek-style Salad?
Calories: 896, Carbs: 57 grams, Fat: grams, Protein: 55.4 grams, Sugar: 10.2 grams, Salt: 1311 grams
How do I prepare Lemon Chicken & Greek-style Salad?
FINISHING TOUCHES: When the couscous is done, add to the bowl with the salad, toss to combine, and season. LEMON CHICKEN: Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with some 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 a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter, the rub, and a squeeze of lemon juice. Remove from the heat and set aside to rest in the pan for 5 minutes. Lightly season. LET’S EAT!: Make a bed of the loaded couscous salad, top with the crispy chicken, and sprinkle over the parsley. Scatter over the sunflower seeds and serve any remaining lemon wedges on the side. Enjoy, Chef! THE SALAD STEP: While the couscous is steaming, rinse the tomatoes and the oregano. Pick the oregano leaves. Halve the baby tomatoes and cut the cucumber into half-moons. Drain the olives and the feta. In a salad bowl, combine the tomato, the cucumber half-moons, the drained olives and feta, a pinch of lemon zest, the picked oregano, the rinsed salad leaves, a drizzle of oil, and seasoning. COUSCOUS: Boil the kettle. Using a shallow bowl, submerge the couscous in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
What should be prepared from my kitchen to make Lemon Chicken & Greek-style Salad?
Baby Tomatoes, Chicken, Couscous, Cucumber, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, Fresh Parsley, Lemon, Lemons, NOMU One For All Rub, Pitted Kalamata Olives, Salad Leaves, Sunflower Seeds
How many calories does Lemon Chicken & Greek-style Salad have?
896 calories
How much fat content does Lemon Chicken & Greek-style Salad have?
grams
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