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Greek Chicken and Salad Meal Prep |
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| Serves 4 |
Prep 20 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
4 chicken thighs, skinless,boneless, e.g. Ocado British Chicken
Thigh Fillets Boneless
Greek style yoghurt
2 lemons, zest and juice
3 garlic cloves, crushed (optional)
15g fresh oregano, leaves picked
150g cherry tomatoes, quartered
200g feta, crumbled
115g drained black olives, e.g M&S Sliced Black Hojiblanca
Olives in Brine
1 cucumber
15g parsley, roughly chopped
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In a bowl, mix the
chicken thighs, 150g Greek style yoghurt, lemon zest and
juice, 2 garlic cloves, if using, most of the oregano
(reserving some for the salad), and some seasoning.
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Preheat the oven to 180 °C
fan.
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Place the marinated chicken
thighs, on a baking tray. Roast or air fry for 40mins, or
until cooked through and golden.
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While the chicken is cooking,
prepare the salad and tzatziki. For the salad, in a large
bowl mix the cherry tomatoes, feta, and black olives.
Slice and chop half of the cucumber and add it to the
salad. Gently toss to combine.
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To make the tzatziki, grate
the remaining half of the cucumber. Squeeze out any excess
liquid, then mix with the remaining Greek style yoghurt,
lemon juice and zest from the remaining lemon, garlic, and
half of the chopped parsley. Season with salt and pepper.
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Slice the cooked chicken
thighs. Divide the salad among 4 airtight containers, top
with the sliced chicken, and serve with a dollop of
tzatziki and a sprinkle of the remaining parsley, to garnish.
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