OREGANO CHICKEN WITH WARM TOMATO & OLIVE SALSA Serves 4 Cost per serve $6.10 2 x 250g chicken breast fillets, each cut horizontally to form 2 smaller fillets 1½ teaspoons dried oregano
1 medium brown onion,
500g ripe tomatoes,
1 x 230g jar pitted green olives,
drained, coarsely chopped 1½ tablespoons drained capers 1 cup wholemeal couscous
Zest and juice of 1 lemon,
plus lemon wedges, to serve 80g mixed baby salad leaves 50g reduced-fat feta,
¼ cup small fresh basil leaves 1 Place the chicken on a plate. Sprinkle both sides of chicken with oregano.
2 Heat 2 teaspoons of olive oil in a large non-stick frying pan. Cook onion, stirring, for about 5 minutes, or until softened. Add the tomatoes. Cook, stirring, for 5 minutes or until softened. Add the olives and the capers. Toss to combine. Season with cracked black pepper. Remove from heat. 3 Meanwhile, heat 1 tablespoon of olive oil in a medium non-stick frying pan over high heat. Cook the chicken for 4 minutes on each side, or until cooked through.
4 Meanwhile, place couscous in a medium heatproof bowl. Cover the couscous with 1 cup of boiling water, stir once, and cover bowl tightly with plastic wrap. Set aside for 5 minutes. Uncover and fluff the couscous with a fork. Stir in lemon zest and half of the juice. 5 Place the baby salad leaves, 2 teaspoons of olive oil and the remaining lemon juice in a bowl. Season with pepper and toss to combine. Divide the couscous among four serving plates. Top with the chicken and then the warm salsa. Scatter over with feta and basil. Serve with salad and lemon wedges.