What are the main ingredients in Lemon Chicken & Greek-style Salad?

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

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?

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

Lemon Chicken & Greek-style Salad

Name: Lemon Chicken & Greek-style Salad
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Paper Towel

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

with couscous & fresh oregano

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

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

Photo of Lemon Chicken & Greek-style Salad

Serves 1

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 - 75ml
Baby Tomatoes - 100g
Fresh Oregano - 4g
Cucumber - 100g
Pitted Kalamata Olives - 40g
Danish-style Feta - 50g
Salad Leaves - 20g
Free-range Chicken Breast - 1
NOMU One For All Rub - 10ml
Lemon - 1
Fresh Parsley - 4g
Sunflower Seeds - 20g

Download the Recipe

Serves 2

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 - 150ml
Baby Tomatoes - 200g
Fresh Oregano - 8g
Cucumber - 200g
Pitted Kalamata Olives - 80g
Danish-style Feta - 100g
Salad Leaves - 40g
Free-range Chicken Breasts - 2
NOMU One For All Rub - 20ml
Lemon - 1
Fresh Parsley - 8g
Sunflower Seeds - 40g

Download the Recipe

Serves 3

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 - 225ml
Baby Tomatoes - 300g
Fresh Oregano - 12g
Cucumber - 300g
Pitted Kalamata Olives - 120g
Danish-style Feta - 150g
Salad Leaves - 60g
Free-range Chicken Breasts - 3
NOMU One For All Rub - 30ml
Lemons - 2
Fresh Parsley - 12g
Sunflower Seeds - 60g

Download the Recipe

Serves 4

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!