Quite recently that fame-whore Jamie Oliver put out another cookbook. Jamie’s 15 Minute Meals. At first I was like “WHAT THA???” because I own 30 minute meals, and it’s a great cookbook but I’ve been buying A LOT of cookbooks lately and between those and the goddamned internet I’m totally overwhelmed with dinner possibilities. So yeah, at first I was like “NO, Jamie! Stop that! Stop coming out with great cookbooks! Enough already!”
But then, the cookbook became a TV show. So I couldn’t really avoid this unstoppable wave of new recipes. I have to say. A lot of them are REALLY yummy and I’ve already made two dinners inspired by the show.
This Greek Chicken Salad is an interpretation of one of Jamie’s 15 Minute Meals. It didn’t take me 15 minutes, but it probably could if I was trying really hard, or being timed. But I don’t fancy frantically running around my kitchen; I like to take my time. Nonetheless this is a simple and quick dinner or lunch idea that is supercrazy delicious!
What you’ll need:
- About a cup of bulgur or quinoa
- 2 chicken breasts
- Two red bell peppers, chopped
- A small bunch of curly parsley, chopped
- Half a cucumber, chopped
- Some red onions
- Alfalfa sprouts or salad cress
- Some feta cheese
- Lemons and limes
- Olive oil
- Salt, pepper, paprika, all spice and dried herbs like oregano
- Fresh pomegranate (optional)
For the Tzatziki
- Half a cup to a cup of plain yogurt
- A teaspoon of salt
- A teaspoon of sugar
- A teaspoon of pepper
- Some olive oil
- The other half of the cucumber
- Some fresh herbs like mint or dill
- Lemon juice
First, get your chicken breasts and rub them with salt pepper paprika and the dried herbs to create a crust that coats all the chicken. Wrap the chicken in some parchment paper and bash them until they’ve flattened quite nicely. This will help the chicken cook very fast. (Jamie uses a rolling pin, but I don’t have one so I used a bottle of scotch.)
Cook the quinoa or bulgur according to instructions. Pour the cooked quinoa or bulgur into a large serving dish to cool off. In a frying pan, sauté your red pepper chunks in some olive oil salt and pepper until they get nice and charred a bit. Add the parsley, sprouts, onions and cucumber. Add the red pepper once they’ve cooled to the salad and mix everything well. Stir in some olive oil, the citrus juice and salt and pepper until you are satisfied with the seasoning.
Meanwhile, heat up the frying pan again with a bit more oil and fry the chicken breasts for about 4 minutes on each side till a nice black crust has formed and its cooked through. While the chicken is cooking, grate the second half of your cucumber into the yogurt, and stir in the olive oil, lemon juice, salt, pepper, sugar and chopped herbs.
Make a little space in the center of the salad dish for the tzatziki and place it there. Once the chicken is ready cut it into nice slices and top the salad with crumbled feta and the pomegranate seeds.
I served the chicken salad with some really yummy garlic roast potatoes and cherry tomatoes. (Photo not so inspiring)