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30 Minutes
Chicken

Oregano Chicken with Greek Salad and Tomato Dressing

  • Carb-Conscious
  • Family Friendly
  • Fast

There's something about a warm, pan-blistered cherry tomato that loads up a dish with loveliness. A bit squashed, a bit tart, and a lot sweet – they deliver parcels of juicy flavour. Add them to pan-fried, oregano-flecked chicken and go all classic Greek with a feta-and-Kalamata-topped salad.

Recipe

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1

Season Chicken

Pick oregano leaves from their stems and roughly chop. Place ½ in a bowl with chicken, 2 teaspoons oil, salt and pepper and mix to coat. Set aside.

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2

Cook Tomato Dressing

Heat remaining oil in a frypan over medium heat. Add tomatoes, salt and pepper and cook, squashing with the back of the spoon to release juices, for 4–5 minutes or until blistered and softened. Add red wine vinegar and remaining oregano and cook for 30 seconds or until fragrant. Transfer to a bowl and wipe out pan.

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3

Cook Chicken

Return frypan to medium-high heat. Add chicken and cook, turning halfway, for 12–15 minutes or until cooked through. Place on a plate, cover with foil, and rest for 5 minutes. While chicken is cooking, continue with step 4.

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4

Prepare Salad Ingredients

Roughly chop cucumber. Wash lettuce and roughly chop.

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5

Toss Salad

Place cucumber and lettuce in a large bowl. Crumble in feta and add olives. Season with salt and pepper and toss to combine.

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6

Plate Up

Thinly slice chicken. Divide chicken and salad between plates and spoon over tomato dressing to serve.

Australians QuiteLike

Oregano Chicken with Greek Salad and Tomato Dressing

Fabulous fresh ingredients

"Wonderful recipes that are delicious and nutritious and good value for money"

Ericca

Easy to cook

"Very tasty and quick to cook which is a big help during the week when you are working."

Helen

Great quality produce

"The recipes are so much better than all other meal kits I’ve tried over the years."

Asami