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Greek chicken with tzatziki slaw, spiced couscous and warm flatbread on a white plate

Greek Chicken with Tzatziki Slaw

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Juicy paprika-and-oregano chicken, pan-charred until golden, piled next to a cooling tzatziki slaw of cabbage, carrot and red onion in a herby yoghurt dressing, with warm flatbread to scoop it all up. A fast, fresh Greek-inspired plate that comes together in about half an hour.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

For the Tzatziki Slaw
  • 150g Greek Yoghurt
  • 2 tbsp Mayonnaise
  • 2 Garlic cloves, peeled and crushed
  • 2 tsp Extra Virgin Olive Oil
  • 10g Mint, leaves picked and finely chopped
  • 10g Dill, chopped
  • 150g White Cabbage, thinly sliced
  • 1 Red Onion, peeled and finely sliced
  • 1 Carrot, peeled and julienned
  • Sea Salt & Freshly Ground Black Pepper
  • 1 Lemon, juice only
For the Chicken
  • 2 Chicken Breasts, sliced lengthways
  • 2 tsp Smoked Paprika
  • 2 tsp Oregano
  • 1 tbsp Extra Virgin Olive Oil
  • 2 Flatbreads, to serve

Method
 

To Make the Tzatziki Slaw
  1. Combine the Yoghurt, Mayonnaise, Lemon juice, Garlic, Mint, Dill and Oil in a large bowl
  2. Add the Cabbage, Onion and Carrot to the bowl and toss everything together
  3. Season to your taste
  4. Set aside for at least 10 minutes
For the Chicken
  1. Place the Chicken in a bowl and scatter over the Paprika, Oregano and Oil
  2. Season to your taste
  3. Toss everything together to ensure the Chicken is fully coated
  4. Heat a large frying pan over a high heat
  5. Add the Chicken strips and cook for about 3-4 minutes, or until browned and slightly charred
  6. Turn the Chicken over and repeat until cooked through
  7. Remove from the pan and allow to rest
To Serve
  1. Divide the Tzatziki Slaw and Chicken between two serving plates
  2. Enjoy with the Flatbread and a side dish of your choice such as Couscous

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