This dish is a guaranteed crowd pleaser, we promise. Pearl couscous and fetta cheese make the perfect bed for chicken that transports you to the Mediterranean in a single bite.
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1 packet
free range chicken breast
1 sachet
dried oregano
1 clove
garlic
1 tub
Tomato Chutney
(May be present: Tree Nuts. )
1 block
fetta cheese
(Contains Milk;)
½ unit
red onion
1 unit
cucumber
1 bunch
mint
1 bunch
parsley
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
olive oil
1 tsp
white wine vinegar
1 tsp
water
Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel and crush the garlic. Finely chop the red onion (use suggested amount). Chop the cucumber into half-moons. Finely chop the mint leaves. Finely chop the parsley leaves.
In a medium bowl, combine the garlic, the dried oregano and a drizzle of olive oil. Season with a pinch of salt and pepper. Add the free-range chicken breast and toss to coat. Set aside.
Add the pearl couscous to the medium saucepan of boiling water and cook for 10 minutes, or until the couscous is soft. Drain and return to the saucepan. Cover with a lid to keep warm. TIP: Drizzle the couscous with olive oil to prevent sticking.
While the couscous is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the marinated chicken breast and cook for 2 minutes on each side, or until browned. Transfer the chicken to the oven tray lined with baking paper and place in the oven to cook for 10-15 minutes, or until the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside. Slice into 2 cm slices.
While the chicken is cooking, combine a drizzle of olive oil, the tomato chutney, white wine vinegar and water (check the ingredients list for the amount) in a medium bowl. Add the pearl couscous, red onion, cucumber, mint and parsley and season to taste with a pinch of salt and pepper. TIP: If you don't like raw onion, cook it in a medium frying pan over medium-high heat for 3-4 minutes, or until softened. Crumble in the fetta and gently toss to coat the In the tomato chutney dressing.
Divide the herbed fetta pearl couscous between plates and top with the Mediterranean chicken. Enjoy!