Chicken
Greek chicken feast
1. Set oven to 220°C.
2. Use a sharp knife to cut 4-5 slits across each chicken breast. Place in a small baking dish, toss with lemon juice, oregano and olive oil. Season with salt and pepper.
3. Cook chicken in oven for 25 minutes. Crumble feta over the top of chicken for last 5 minutes of cooking time.
4. Slice eggplants into 1cm crescents. Toss with oil, paprika, salt and pepper on a lined oven tray. Cook in oven below the chicken for 15-20 minutes.
5. Prepare and combine greek salad in a serving bowl.
6. Serve chicken, eggplant and Greek salad together at the table.
Tip!
If preferred, chicken can be browned off in a pan first.
2. Use a sharp knife to cut 4-5 slits across each chicken breast. Place in a small baking dish, toss with lemon juice, oregano and olive oil. Season with salt and pepper.
3. Cook chicken in oven for 25 minutes. Crumble feta over the top of chicken for last 5 minutes of cooking time.
4. Slice eggplants into 1cm crescents. Toss with oil, paprika, salt and pepper on a lined oven tray. Cook in oven below the chicken for 15-20 minutes.
5. Prepare and combine greek salad in a serving bowl.
6. Serve chicken, eggplant and Greek salad together at the table.
Tip!
If preferred, chicken can be browned off in a pan first.
600g chicken breast fillets
1/2 lemon, juice
1 tsp dried oregano
2 tbsp olive oil
1/2 packet feta cheese
2 baby eggplants
2 tbsp oil, for cooking
1 tsp smoked paprika
greek salad
1/2 continental cucumber, chopped
3 tomatoes, chopped
1/3 bunch radishes, chopped
1 green capsicum, chopped
1/2 bunch parsley, chopped
1/2 jar green olives
crunchy and alfalfa sprouts
(from mixed punnet)
1 tbsp red wine vinegar
1 tbsp olive oil
salt and pepper, for seasoning
1/2 lemon, juice
1 tsp dried oregano
2 tbsp olive oil
1/2 packet feta cheese
2 baby eggplants
2 tbsp oil, for cooking
1 tsp smoked paprika
greek salad
1/2 continental cucumber, chopped
3 tomatoes, chopped
1/3 bunch radishes, chopped
1 green capsicum, chopped
1/2 bunch parsley, chopped
1/2 jar green olives
crunchy and alfalfa sprouts
(from mixed punnet)
1 tbsp red wine vinegar
1 tbsp olive oil
salt and pepper, for seasoning
