Greek-inspired lemon and garlic chicken with whipped feta, pan-fried Brussels sprouts and pearl couscous.
Lemon chicken with whipped feta, pan-fried Brussels sprouts and pearl couscous (sold as giant couscous in many UK shops) is a Greek-inspired dish that is truly packed with flavour. Juicy chicken marinated in olive oil, garlic, lemon juice, lemon zest and dried oregano – pan-fried until golden and served with cool, creamy whipped feta and a warm salad that soaks up all the good flavours.
The whipped feta is made from feta, Greek yogurt, garlic and freshly squeezed lemon juice and is spread over the plate as a base. That cold, creamy base is a wonderful match for the hot lemon chicken.
The chicken can marinate for anything from 20–30 minutes right up to the following day. The longer it sits, the more intense and aromatic the flavour. It is simply pan-fried until it is juicy inside and has a good golden crust on the outside.
Finally I make a warm salad in the same pan the chicken was fried in. Halved Brussels sprouts are fried quickly over a high heat so they still have bite, then tossed with cooked pearl couscous, which soaks up the flavours from the pan – lemon, garlic and the pan juices. It tastes wonderful. And Brussels sprouts and feta really are a terrific combination.
It is also a properly protein-rich meal. The chicken provides plenty on its own, but the feta and the Greek yogurt in the whipped feta add an extra boost. That makes the dish both filling and nourishing – without compromising on flavour or creaminess.
Brussels sprouts are at their very best in the winter months, especially once they have had a touch of frost – but the dish can be made all year round. And honestly, on a cold winter’s day there is something rather special about sitting down to a dish that tastes of summer.
A really lovely dinner that feels fresh and creamy, with plenty of depth.
Lemon chicken with whipped feta, pan-fried Brussels sprouts and pearl couscous
Ingredients
Lemon chicken
- 4 chicken breast fillets
- 50 ml olive oil
- 3 cloves garlic, grated
- 1/2 lemon, finely grated zest and juice
- 1 tsp dried oregano
- Salt and freshly ground pepper
Whipped feta
- 250 g feta
- 200 g Greek yogurt
- 2 cloves garlic
- 2 tbsp freshly squeezed lemon juice
- Freshly ground pepper
Warm Brussels sprout salad
- 150 ml pearl couscous (giant couscous)
- 300 g Brussels sprouts, trimmed and halved
- 1/2 lemon, finely grated zest only
- Salt and freshly ground pepper
- Olive oil
Method
- Put the chicken in a bowl with the olive oil, garlic, lemon juice and zest and oregano, and season with salt and freshly ground pepper. Leave to marinate for at least 20 minutes – ideally a couple of hours or overnight.
- Cook the pearl couscous according to the packet instructions, then rinse in plenty of cold water. Leave to drain in a sieve.
- Meanwhile, blend the ingredients for the whipped feta in a mini chopper or similar. Season to taste with freshly ground pepper – salt is usually not needed. Chill in the fridge.
- Fry the chicken in a frying pan until golden and cooked through – use the marinade it has been sitting in. Set the chicken aside on a chopping board and leave to rest.
- In the same pan, fry the Brussels sprouts over a good high heat until golden. Add the pearl couscous and the finely grated lemon zest and season with salt and freshly ground pepper. Heat through for a couple of minutes – the sprouts should still be crisp and firm.
- Divide the whipped feta between 4 plates. Place the chicken on top and finish with the warm Brussels sprout salad.
Nutrition
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