Oregano Rubbed Chicken with Greek Salad, Hummus and Feta

Oregano Rubbed Chicken with Greek Salad, Hummus and Feta

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 28, 2019.



  • 1 pack lean chicken breasts
  • 1 pack oregano rub

Greek Salad

  • 1/2 cup water ^
  • 1 pack wholemeal couscous
  • 1 pack rocket
  • 1/2 telegraph cucumber, diced 2cm
  • 1 tomato, diced 2cm
  • 1/2 capsicum, diced 2cm
  • 1 pack olives, roughly chopped
  • 1 tsp vinegar

Feta Drizzle

  • 30g feta cheese, crumbled
  • 2-3 Tbsp milk ^

To Serve

  • 1 pack hummus


  1. Preheat oven to 220°C.
  2. Prep & cook chicken. Pat chicken dry and season. Coat in oregano rub. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until golden.
  3. Roast chicken. Transfer chicken to a lined oven tray and roast in oven for about 12-16 minutes (depending on thickness), or until cooked through. Rest, covered before slicing thinly. Reserve resting juices.
  4. Prep Greek salad & cook couscous. Bring water to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous and 1/4 tsp salt, stir, cover and leave for 8 minutes, then fluff up grains with a fork.
  5. Make feta whip. Whisk feta with milk in a bowl until smooth. Season to taste.
  6. Finish Greek salad. Combine cooked couscous with remaining Greek salad ingredients and 1 tsp extra-virgin olive oil. Season to taste.
  7. Serve Greek salad, chicken and hummus. Drizzle over feta whip and any resting juices.

Nutritional Information

Energy 1784 kj
426 kcal
Protein 41.4g
Carbohydrate 12.3g
Fat 16.4g