Greek Chicken with Fresh Oregano, Beans & Kalamata Olives
As summer shows no signs of abating, allow yourself to be transported to the Greek peninsula of Kalamata. The marinated chicken is a fragrant blend of all the best Grecian elements; fresh oregano, chilli and lemon enliven this deceptively simple dish, and the irresistibly salty Kalamata olives crown the meal like so many Tyrian purple jewels. Τρώνε! (Eat up!)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 tbs
oregano
Long Chilli
½
lemon
2
Chicken Breast Fillet
500 g
potatoes
150 g
green beans
½
red onion
80 g
Kalamata Olives (Pitted)
Not included in your delivery
3 tbs
olive oil
2 tbs
red wine vinegar
salt
pepper
Utensils
Cooking Steps
Mix the oregano, chili, lemon zest and half of the lemon juice, and the olive oil in a bowl with salt and pepper. Place the chicken in the bowl and rub the mixture into the chicken. Leave aside while you work on your salad.
Place the potatoes in a pot of salted water, bring to the boil and cook the potatoes for 10-12 minutes or until tender. Add the green beans to the potatoes for the final 2 minutes so they are blanched but still crunchy. Drain and place in a large bowl with the onion, olives, vinegar, and a drizzle of olive oil. Season with salt and pepper and mix well.
Heat some oil in a griddle pan or frying pan over a medium heat. Cook the chicken for 3-5 minutes on each side or until cooked through.
Serve the oregano chicken with the warm potato salad, dress with the remaining lemon juice and tuck in!
