Mediterranean Chicken Bowl
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
2 ½ serves per portion
Recipe courtesy of Lindsey Nash, Country Kitchens team
Ingredients:
- 1 zucchini, diced, 1cm
- 1 red capsicum, diced, 1cm
- 1 eggplant, diced, 1cm
- 3 tablespoons olive oil
- 300g chicken breast, diced, 1cm
- 2 cloves garlic, crushed
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 medium onion, diced
- 1 cup pearl couscous
- ½ cup feta, reduced fat
- Tzatziki
- ½ cucumber, finely chopped
- 1 cup natural yoghurt, reduced fat
- 1 tablespoon lemon juice
Method:
- PREHEAT oven to 180°C.
- ADD zucchini, capsicum and eggplant to large roasting pan and drizzle with a tablespoon of olive oil. Roast in oven for 20 minutes.
- HEAT another tablespoon of oil over medium heat in a large frypan. Add chicken slices, half the garlic, cumin and oregano, stirring until chicken is cooked through. Remove from pan.
- ADD remaining oil over medium heat in pan. Add onions and sauté for 2 minutes. Add in couscous and ½ cup of water. Reduce heat and cook for 5 minutes until water is absorbed. Use fork to fluff up couscous.
- SQUEEZE juice from cucumber with hands.
- ADD yoghurt, splash of oil, lemon juice and remaining garlic in small bowl and mix through cucumber.
- LAYER couscous, vegetables and chicken in bowl. Drizzle tzatziki dressing and garnish with feta.
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!
