Panfried chicken breast with couscous salad and home-made tzatziki

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A quick meal for four with a delicious couscous salad, home made tzatziki and a herb-encrusted pan fried chicken breast. Incredibly quick and absolutely delicious Inspired by a Jamie Oliver recipe.

Preparation time: 15
Cooking time: 10

Difficulty: Easy - for beginners
Serves: 4


1 cup couscous
1 red capsicum
1 yellow capsicum
red chillies - to taste
1/2 cup fresh peas
Kalamata olives
1 bunch dill
Extra virgin olive oil

2 chicken breasts
All-spice or Sumac
1 Lemon
Sea Salt
Freshly ground black pepper
Olive oil

1 cup yoghurt
1 cucumber
1 small bunch mint
1/2 lemon


Pour 1 cup of couscous into a bowl; pour over 2 cups of boiling water. Give it a stir and cover.
Finely chop or use a food processor to combine a small bunch of dill, yellow and red capsicum and red chillies to taste.
Add half a cup of fresh peas, a handful of chopped kalamata olives and a squeeze of lemon juice. Stir the couscous and add to the mix and combine with your hands; add extra virgin olive oil to taste.

Roughly grate a cucumber. Place the grated cucumber in a colander and sprinkle with salt and mix. Leave for 2 minutes and then rinse thoroughly.
Chop a bunch of mint and squeeze half a lemon's worth of juice into a bowl. Add the cucumber, 1 cup of yoghurt and a good pinch of freshly ground black pepper. Give it a good mix and the Tzatziki is ready.

Put two chicken breasts on waxed paper - sprinkle lightly with sea salt and pepper to season. Sprinkle oregano and all-spice or sumac. Grate lemon zest onto the mix - careful to use only the yellow part and not the white rind, which is bitter. Coat both sides with the rub. Roll the paper over the chicken, and beat with a rolling pin - this will thin it out and make it quicker to cook, as well as embed some of that rub into the chicken.
Heat 2Tbsp olive oil in a pan and pop on the chicken - you need about 3 minutes on each side for it to be cooked perfectly.

Place the couscous salad into a big tray and place the bowl of tzatziki in the centre. Slice the chicken and place it over the salad. Sprinkle with a bit of dill and a squeeze of lemon juice and serve.


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