Chicken souvlaki bowl
Mediterranean Roasting Vegetables
Calorie controlled cooking spray
Wholewheat Giant Couscous, dry
Chicken breast, skinless, raw
600 g, cut in bite-sized chunks
0% fat natural Greek yogurt
¼ individual, medium, coarsely grated
Light Feta Cheese
150 g, quartered
Olives, in Brine
60 g, sliced
1 tablespoons, chopped
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the vegetables on a large roasting tray, mist with cooking spray and season lightly. Roast for 20 minutes, tossing halfway through, until golden and cooked through.
- Meanwhile, cook the couscous according to the pack instructions. Heat a large nonstick pan over a medium-high heat and mist with cooking spray. Season the diced chicken, then add to the pan and cook for 5-7 minutes, until golden and cooked through. Leave in the pan until ready to serve.
- Make a tzatziki by combining the Greek yogurt, grated cucumber and feta in a small bowl. Season to taste.
- To serve, stir the roasted vegetables through the couscous and season to taste. Divide between 4 bowls, then top with the chicken, tomatoes and olives, a spoonful of the tzatziki and a sprinkle of dill.