Add delectable Greek flavours to tender chicken breast and serve with a creamy tzatziki and colourful veggies for an array of flavours and textures. The little ones may want to turn this fun plate into a finger food feast, and we can't blame them!
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/ Serving 4 people
/ Serving 4 people
Greek spice blend
Preheat the oven to 220°C/200°C fanforced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes or until tender.
While the sweet potato is roasting, finely dice the cucumber. Trim the green beans. Slice the zucchini into 1cm chunks. Pick the oregano leaves. Slice the chicken breast into 1cm strips.
In a large bowl, combine the salt, Greek spice blend, chicken strips and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the chicken and cook for 4-5 minutes, turning regularly, until cooked through. Transfer to a plate and repeat with the remaining chicken.
In a small bowl, combine the cucumber, Greek yoghurt and 2 tsp of water. Season with a pinch of salt and pepper and stir to combine. TIP: If you have fussy kids, leave some of the yoghurt plain!
Once the chicken is done, wash out the large frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and zucchini and cook for 4-6 minutes or until tender. Add the oregano and cook for 1-2 minutes, or until fragrant. Season with a pinch of salt and pepper.
Divide the Greek chicken, sweet potato and veggies between plates. Serve with dollops of the tzatziki.
TIP: For kids, follow our serving suggestion in the main photo!