Greek Chicken with Roasted Mushrooms and Tzatziki

Greek Chicken with Roasted Mushrooms and Tzatziki

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 16, 2018.



  • 1 red onion, thinly sliced
  • 1 punnet mushrooms, sliced or quartered


  • 1 can brown lentils, drained and rinsed
  • 2 tomatoes, diced 1-2cm
  • 1/3 bag baby kale
  • 80g Greek dressing
  • ½ bunch mint, chopped


  • 550g lean chicken breast steaks
  • 1 pack chicken spice


  • 80g tzatziki dressing
  • 50g feta cheese


  1. Preheat oven to 230ºC.
  2. Prep & cook veggies. Toss onion and mushrooms on a lined oven tray with 1 tsp oil. Season and roast for 10-12 minutes, turning once, until tender.
  3. Prep lentils. In a large bowl, combine all lentils ingredients with ½ tsp salt.
  4. Prep & cook chicken. Heat 1 tsp oil in a large frypan on medium-high heat. Pat chicken dry, rub with chicken spice and season. Cook chicken for 2-4 minutes each side (depending on thickness), or until cooked through. Set aside, covered.
  5. Finish lentils. Once veggies are cooked, add to bowl with lentils. Toss well to combine and season.
  6. Finish chicken. Slice chicken thickly, reserving any resting juices (if desired).
  7. To serve, spoon lentils and veggies onto plates and top with chicken. Drizzle over resting juices and tzatziki dressing and crumble over feta.

Nutritional Information

Energy 1781 kj
426 kcal
Protein 41.0g
Carbohydrate 17.6g
Fat 21.9g