Chargrilled Greek-Style Chicken
with Honey Haloumi, Garlic Couscous & Mint Yoghurt
- Wheat
- Gluten
- Soy
- Milk
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
- May contain traces of allergens
Make dinner a fast, easy, Greek-style affair with herby chargrilled chicken. Paired with squeaky haloumi, garlicky couscous and flatbreads, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Tomato
320 g
Chicken Thigh
1 packet
Couscous
(Contains: Wheat, Gluten; )
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
1 packet
Mint
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Halloumi
(Contains: Milk; )
1 packet
Parsley
1 packet
Mixed Salad Leaves
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 sachet
Dried oregano
Nutrition Values
Cooking Steps
• Preheat BBQ to medium-high heat. Finely chop garlic, parsley leaves and mint leaves. Roughly chop tomato and cucumber. • Pat haloumi dry with paper towel and cut into 1cm slices. Place haloumi on a plate, drizzle with olive oil and toss to coat. • In a small bowl, combine mint, Greek-style yoghurt and a drizzle of olive oil. Season with salt and set aside. • In a medium bowl, combine chicken thigh, garlic & herb seasoning, dried oregano (see ingredients), a generous drizzle of olive oil and 1/2 the garlic. Season with pepper and set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork, then stir through parsley.
• When the BBQ is hot, add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes. Transfer to a plate.
• NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes.
• Add haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. Transfer haloumi to a plate and drizzle over the honey. • Add flatbreads to the BBQ and grill until lightly charred, 1-2 minutes on each side.
TIP: Avoid using the grill plate to cook your haloumi in case it gets stuck!
No BBQ or flat plate? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Remove pan from heat and add the honey, turning haloumi to coat. Heat flatbreads in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
• In a second medium bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of red wine vinegar and olive oil. Season with salt and pepper.
• Toss garden salad. Slice chicken thigh. Bring everything to the table to serve. • Help yourself to chargrilled Greek-style chicken, garlic couscous, honey haloumi, garden salad, flatbreads and mint yoghurt. Enjoy!
