Barbecued chicken with Greek salad
Easy
PREP IN
20 MIN
COOK IN
15 MIN
SERVE
4
Introduction
This chicken dish can be barbequed in summer or cooked entirely in the oven during winter months – either way it is a delicious meal for the whole family to enjoy.
Ingredients
- 2 tbsp low-fat yoghurt
- 1 lemon, juiced
- 1 tbsp dried oregano
- 2 tbsp mint leaves, finely chopped
- 500g chicken breasts, trimmed
- Olive oil cooking spray
- 4 tomatoes, chopped
- 1 cucumber, roughly chopped
- 1 red onion, finely sliced
- 75g low-fat feta cheese, crumbled
- 100g olives in brine
Method
- 1. Place yoghurt, 2 teaspoons lemon juice, oregano and mint in a bowl. Mix well. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.
- 2. Preheat your barbeque. Remove chicken from marinade and spray lightly with oil. Barbecue for 2 to 3 minutes each side or until just cooked through.
- 3. Meanwhile, place the tomatoes, cucumber, onion, feta cheese and olives in a bowl. Toss to combine. Divide salad among plates. Top with chicken. Drizzle with remaining 2 ½ tablespoons lemon juice. Season with pepper and serve.
- 4. Preheat the oven to 200C/400F/gas mark 6.
- 5. Shake off any excess yoghurt and place on a roasting dish. Roast for 45 minutes or until the chicken is cooked through.
- 6. Serve with flatbreads and sliced cucumber.
