Greek Chicken with Mushrooms and Tzatziki

Greek Chicken with Mushrooms and Tzatziki

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 24, 2019.



  • ½ red onion, thinly sliced
  • 1 pack mushrooms, sliced or quartered

Lentil Salad

  • 1 can brown lentils, drained and rinsed
  • 2 tomatoes, diced 1-2cm
  • ½ pack baby spinach
  • 1 pack Greek dressing
  • 1 bunch mint, chopped


  • 1 pack lean chicken breast steaks
  • 1 pack chicken spices

To Serve

  • 1 pack tzatziki dressing
  • 50g feta cheese


  1. Preheat BBQ grill or hot plate to medium-high heat (if using). 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 lentil salad. Combine all lentil salad ingredients in a bowl.
  4. Prep & cook chicken. Heat 1 tsp oil in a fry-pan on medium-high heat. Pat chicken dry, rub with chicken spice and season. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Set aside, covered.
  5. Finish lentils. Once veggies are cooked, add to bowl with lentils. Toss well to combine and season.
  6. Slice chicken thickly, reserving any resting juices.
  7. Serve lentils and veggies topped with chicken. Drizzle over resting juices and tzatziki dressing. Crumble over feta.

Nutritional Information

Energy 1761 kj
421 kcal
Protein 40.1g
Carbohydrate 14.5g
Fat 21.7g