Written for one request, published for everyone
Grilled Oregano Chicken with Lemon Couscous Salad
Butterflied chicken cooked under the grill, served on couscous with tomato, cucumber and feta.
- Total
- 28 min
- Hands on
- 18 min
- Serves
- 4
- Method
- grill
- Cuisine
- Greek
Per serving · estimated
- Energy
- 555 kcal
- Protein
- 45 g
- Fat
- 20 g
- Carbs
- 50 g
Method
Step 1 of 10
Heat the grill to high and boil a kettle.
Step 2 of 10
Butterfly the chicken breasts so they lie flat.
Chicken breasts
Step 3 of 10
Rub the chicken with 1 tbsp olive oil, the oregano, salt and pepper.
- Chicken breasts
Olive oil
Dried oregano
Salt
Black pepper
Step 4 of 10
Grill the chicken 6 minutes on the first side, close to the element.
- Chicken breasts
Step 5 of 10
Pour 300 ml boiling water over the couscous in a bowl, cover and leave 8 minutes.
Couscous
Step 6 of 10
Turn the chicken and grill 6 minutes more, until the thickest part reaches 74 °C.
- Chicken breasts
Step 7 of 10
Halve the cherry tomatoes and slice the cucumber and red onion thinly.
Cherry tomatoes
Cucumber
Red onion
Step 8 of 10
Chop the parsley and crumble the feta.
Flat-leaf parsley
Feta
Step 9 of 10
Fork the couscous loose and toss with the vegetables, parsley, remaining olive oil and the juice of the lemon.
- Couscous
- Cherry tomatoes
- Cucumber
- Red onion
- Flat-leaf parsley
- Olive oil
Lemon
Step 10 of 10
Rest the chicken 3 minutes, slice, and lay over the couscous with the feta.
- Chicken breasts
- Couscous
- Feta
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
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