eCook Meal
Lemon Chicken & Greek-style Salad
with couscous & fresh oregano
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R208.98
for 4 servings · R52.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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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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Sunflower Seeds needs 80 gSunflower Seeds 250 g 250 g at R44.99 · 32% of packR14.40
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Oregano needs 15 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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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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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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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
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Chicken, Chicken Breast, Couscous, Cucumber, Feta, Lemon, NOMU One For All Rub, Oregano, Parsley, 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. 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. 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.
What should be prepared from my kitchen to make Lemon Chicken & Greek-style Salad?
Baby Tomato, Chicken, Chicken Breast, Couscous, Cucumber, Feta, Lemon, NOMU One For All Rub, Oregano, Parsley, 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