How to make Greek Chicken with Herby Vegetable Couscous -

Chicken cooked in Greek style and served with couscous cooked with herbs and vegetables.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Dried oregano (सूखा ओरेगैनो)

Cuisine : Greek

Course : Main Course Chicken

For more recipes related to Greek Chicken with Herby Vegetable Couscous checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Mandarin Chicken Afghani Chicken - SK Khazana Balti Pear Chicken Dum Chicken Keema

Greek Chicken with Herby Vegetable Couscous

Greek Chicken with Herby Vegetable Couscous Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Greek Chicken with Herby Vegetable Couscous Recipe

  • Boneless chicken breasts 200 grams

  • Dried oregano 1 teaspoon

  • All-spice powder 1 teaspoon

  • Fresh dill leaves 1/2 medium bunch

  • Red bell pepper roughly chopped 1 small

  • Yellow bell pepper roughly chopped 1 small

  • Green peas blanched 1 cup

  • Couscous 200 grams

  • Salt to taste

  • Crushed black peppercorns to taste

  • Zest of 1 lemon

  • Olive oil 2 tablespoons

  • Red chilli 1 fresh

  • Spring onions with greens roughly chopped 4

  • Black olives seeded and sliced 1/4 cup

  • Juice of 1 lemon

  • Extra virgin olive oil 2 tablespoons

  • Feta cheese crumbled 40 grams


Step 1

Put couscous in a bowl, add 600 ml boiling water and salt, cover and set aside till it becomes fluffy.

Step 2

Place the chicken breasts on a large sheet of greaseproof paper and sprinkle salt, crushed peppercorns, oregano, all-spice powder and lemon zest over them. Fold over the paper, bash and flatten the chicken with a rolling pin.

Step 3

Heat olive oil in a non-stick pan, place the chicken in it and cook for three to four minutes on each side, turning at intervals. Remove from heat, slice and set aside.

Step 4

Grind together bell peppers, red chilli, spring onions and dill leaves to a smooth paste. Transfer into a bowl, add peas, olives, lemon juice and extra virgin olive oil and mix well.

Step 5

Add the vegetable mixture to the couscous and toss well. Add salt and crushed peppercorns and mix well. Transfer onto a serving dish.

Step 6

Top with the sliced chicken, sprinkle crumbled feta cheese on top and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.