HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChargrilled Greek Style Chicken Tenders
Chargrilled Greek-Style Chicken Tenders

Chargrilled Greek-Style Chicken Tenders

with Haloumi, Tzatziki, Garlic Couscous & Flatbreads

Grill Kit
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Make dinner a fast, easy, Greek-style affair with herby chargrilled chicken. Paired with squeaky haloumi, garlicky couscous and flatbreads, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Tags:BBQ Friendly

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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 bag






1 block



1 packet

chicken tenderloins

1 sachet

garlic & herb seasoning

1 sachet

dried oregano

1 cube

chicken stock

1 packet



1 bag

mixed salad leaves

½ packet


(ContainsGlutenMay be present Milk, Sesame, Soy)

1 packet


(ContainsMilk, EggMay be present Tree Nuts)

Not included in your delivery

Olive Oil

¾ cup



red wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3492 kJ
Fat38.6 g
of which saturates15.8 g
Carbohydrate52.2 g
of which sugars11.1 g
Protein67.2 g
Sodium1772 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the BBQ to a medium-high heat. Finely chop the garlic. Finely chop the parsley leaves. Roughly chop the tomato and cucumber. Pat the haloumi dry with a paper towel and cut into 1cm slices. Place the haloumi on a plate, drizzle with olive oil and turn to coat. In a medium bowl, combine the garlic & herb seasoning, dried oregano, a pinch of pepper and a good drizzle of olive oil. Add the chicken tenderloins and toss to coat. Set aside.


Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the parsley.


While the couscous is cooking, combine a drizzle of red wine vinegar and olive oil in a medium bowl. Season with salt and pepper. Add the tomato, cucumber and mixed salad leaves and set aside. Brush the flatbread (see ingredients) with olive oil and season with salt and pepper.


When the BBQ is hot, add the chicken to the BBQ grill plate and cook, turning, until charred and cooked through, 8-12 minutes. Transfer to a plate. NO BBQ? Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside on a plate to rest.


Add the haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. Add the flatbread to the BBQ and grill, until lightly charred, 1-2 minutes on each side. TIP: Avoid using the grill plate to cook your halloumi in case it gets stuck! No BBQ or flat plate? Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the haloumi until golden brown, 2 minutes each side. Heat the flatbreads in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.


Toss the salad. Bring everything to the table to serve. Help yourself to the chargrilled Greek-style chicken tenders, garlic couscous, haloumi, salad, flatbreads and tzatziki.