Mediterranean Chicken

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.