Transport yourself to a Greek taverna, with this creamy feta, grape and rocket salad. Top with oregano-crusted chicken, and serve with a zingy fig and balsamic drizzle. Delish!
Nutritional values per 1 serving
Boil a kettle
Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt
Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite
Once cooked, drain and return to the pot
While the bulgur is cooking, sprinkle the dried oregano over a chopping board with a big pinch of salt
Press the chicken breast fillets onto the seasoning so that they're evenly coated
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium-high heat
Once hot, add the seasoned chicken and cook for 3 min on each side or until browned
Meanwhile, crumble the feta into small, bite-sized pieces
Trim, then slice the spring onion[s] finely
Add the crumbled feta, sliced spring onion and rocket leaves to a large bowl and set aside
Once the chicken has browned, reduce the heat to medium
Add a couple of splashes of water and cook, covered, for 12-15 min or until the chicken is cooked through (no pink meat!)
Cut the seedless grapes in half lengthways
Combine the balsamic vinegar with the fig relish, 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your figgy dressing
Once the chicken is cooked, transfer it to a board and return the pan to a medium heat
Once hot, add the chopped grapes and cook for 2-3 min or until warmed through
Slice the cooked chicken finely
Add the cooked bulgur and warmed grapes to the bowl with the rocket, feta and spring onion and give everything a good mix – this is your fruity feta salad
Serve the sliced chicken over the fruity feta salad
Drizzle the figgy dressing all over
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