Chicken is such a versatile meat. From simply roasting with spices, or slow cooking with lemon rosemary, to using in a homemade curry, butterflying and grilling with peri peri, or making enchiladas. There’s so much you can do with it.
Alex being a big meat eater, and requesting meat for every dinner we have together, chicken has become somewhat of regular every week. A big pack of breasts, or legs, can last a few meals, and as long as you shake up the dish, you never get bored!
Following a night of simple fajitas (yes, sometimes I do buy those sets as they’re super quick and easy for after work), I got creative in the kitchen for our second day of chicken.
Cooking off sliced chicken breast in a frying pan with a little oil, I searched the condiments, herbs and spices for inspiration before settling on a med inspired dish.
Adding chunky red onions, chopped tomatoes, sliced olives, chicken seasoning, oregano and basil, and some chilli flakes for a little kick of heat, I whipped up a simple yet delicious dinner.
Served with vegetable flavoured cous cous and tenderstem broccoli, it was satisfying yet not too heavy. Alex was surprised how quickly I’d managed to whip up such a good dinner and so I thought it was definitely one for sharing.
It would also work well with baby potatoes and seasonal veggies, or a fluffy bed of rice and baby corn.
Don’t forget to leave me your twists on my recipes below, and let me know what you think. Do you have a favourite chicken dish of the moment?
Mediterranean Inspired Chicken
Delicious with cous cous and tenderstem broccoli for a satisfying yet light mid-week dinner
- 1 tbsp oil
- 2 chicken breasts
- 1 red onion
- 70 g olives
- 1 (390g) carton chopped tomatoes
- 1 tsp chicken seasoning
- 1 tsp oregano
- 1 tsp dried basil
- 1/2 tsp dried chilli flakes (optional)
- 100 g dried cous cous
- 1 vegetable oxo cube
- 150 g Tenderstem broccoli
- parmesan for serving (optional)
Heat the oil in a large frying pan. Slice the chicken breast into strips and add to the pan. Cook until white through.
Chop the red onion into chunky pieces, add to the pan and cook for a further 2-3 minutes until golden, and the chicken is starting to brown.
Slice the olives, add to the pan with the chopped tomatoes,chicken seasoning, oregano, basil and chilli flakes. Stir well. Reduce to a simmer, and continue to cook for 10 minutes. Stir occasionally to ensure the dish doesn't stick to the pan.
Whilst the chicken is cooking, boil the kettle and prepare the cous cous as per the packet instructions, mixing a vegetable stock cube into the boiling water before pouring over the dried grains.
Boil the Tenderstem until a la dente - the knife should just be able to go through the stem.
Using a tupperware or large mug to create a nice dome shape, split the cous cous between two plates. Spoon the chicken alongside the cous cous, and add the Tenderstem broccoli to each plate. Serve with a sprinkle of parmesan if desired.