Mediterranean Chicken Bowl
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 zucchini, diced, 1cm
- 1 red capsicum, diced, 1cm
- 1 eggplant, diced, 1cm
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 500g chicken breast, diced
- 1 garlic clove, crushed
- 2 teaspoons ground cumin
- 1 medium onion, diced
- 1 cup pearl couscous
- ½ cup feta, reduced fat
Tzatziki (optional):
- ½ cucumber, grated
- 1 cup natural yoghurt, reduced fat
- 1 teaspoon olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, crushed
Method:
- PREHEAT oven to 180°C.
- ADD zucchini, capsicum and eggplant to large roasting pan and drizzle with a tablespoon of olive oil and oregano. Roast in oven for 20 minutes.
- HEAT another tablespoon of oil over medium heat in a large frypan. Add chicken, garlic and cumin, stirring until chicken is cooked through. Remove from pan.
- ADD remaining oil to pan. Add onions and sauté for 2 minutes. Add couscous and ½ cup of water. Reduce heat and cook for 5 minutes until water is absorbed. Use fork to fluff up couscous.
- ADD couscous, vegetables and chicken to a large bowl and toss. Garnish with feta and a drizzle of tzatziki (optional).
Tzatziki:
- SQUEEZE juice from grated cucumber with hands.
- ADD cucumber, yoghurt, oil, lemon juice and garlic to a small bowl and mix well.
What's Great About It:
This is a great recipe for using up leftover veggies as recommended ingredients can easily be substituted for what you have in the fridge. With no added salt and sugar, this recipe is still packed with flavour from the herbs, spices and tangy homemade tzatziki. Tip: make extra tzatziki to have as a snack with cut up veg throughout the week!
