Chicken souvlaki bowl
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Wholewheat couscous provides a hearty base for this classic Greek dish
Ingredients
Mediterranean roasting vegetables, made without fat
800 g
Calorie controlled cooking spray
4 spray(s)
Wholewheat giant couscous, dry
200 g
Chicken breast, skinless, raw
600 g
0% fat natural Greek yogurt
100 g
Cucumber
0.25 individual, medium
Light feta cheese
50 g
Cherry Tomatoes
150 g
Olives, in Brine
60 g
Dill, Fresh
1 tablespoon(s)
Instructions
1
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.
2
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.
3
Make a tzatziki by combining the Greek yogurt, grated cucumber and feta in a small bowl. Season to taste.
4
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.
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