Week 5: Stuffed Cypriot Chicken & Greek Salad

This week I decided on another recipe from Jamie's 30 Minute Meals.

Since given this book at Christmas I have tried four of the meals. I don't always make all the sides or desserts (as you'll soon see) but I've been able to make a homecooked meal in around 30 - 40 minutes. And after a day at work, to be able to make a delicious meal rather than throwing something unhealthy in the oven, it's great! I'd definitely recommend it. For those of you in the UK, I'd recommend watching some of the shows on 4OD too.

So this week I decided on the Stuffed Cypriot Chicken.


This is chicken stuffed with basil, sundried tomatoes, garlic, lemon and feta. It is served with cherry tomatoes on the vine, olives and asparagus cooked in garlic, rosemary and thyme as well as flatbreads coated in oregano and garlic. Jamies also serves this with a cabbage salad, St Clement's drink and vanilla ice cream float. I served the chicken, veg and flatbreads with a greek salad.

Greek Salad:

Ingredients: A mix of tomatoes (cherry, beef and salad), green peppers, cucumber, red onion, feta, fresh mint and dill, dried oregano, olive oil & red wine vinegar.

To make: Cut the larger tomatoes into wedges, add these and the cherry tomatoes into a large bowl. Slice the peppers, cucumber and onions and add these to the bowl. Chop a small handful of the mint and dill and add to the mix. Add a good tablespoon of olive oil and the same of red wine vinegar. Mix the salad in the dressing. Crumble the feta over the salad and add a teaspoon of oregano.

I love this Greek salad in the summer. It makes a great side dish at a BBQ.

The Stuffed Chicken was quite easy to make and the flavours in the filling were delicious. As was the veg. Although there was quite a lot of garlic used, it wasn't overpowering at all. I would recommend putting the flatbreads in the oven a little later than recommended though as ours were very crispy when they came out and a couple were slightly caught on the edges.

All in all, another great recipe from this book. It would make a great summer dish when having friends round.