| | Honey oregano chicken with Greek salad
Honey oregano chicken with Greek salad
Honey oregano chicken with Greek salad 4.3-5 9
  • Calories: 2522 kj
  • Fat: 19.4g
  • Carbohydrates: 44.1g

How to Make:

  1. Preheat oven to 240C/220C fan-forced.
  2. Heat half the oil in a large heavy-based flameproof roasting pan over medium-high heat. Sprinkle chicken with rosemary. Season with salt and pepper. Add chicken to pan. Cook for 2 minutes or until browned. Turn over. Sprinkle with oregano and drizzle with honey. Bake for 6 to 8 minutes or until chicken is cooked through, adding beans to dish for the last 5 minutes of cooking time.
  3. Meanwhile, cut tomatoes and cucumbers into wedges. Thinly slice onion. Roughly chop capsicum. Crumble fetta. Place in a large bowl with olives, lemon juice and remaining oil. Season with salt and pepper. Toss to combine.
  4. Serve chicken with salad and crusty bread.
Time for preparing:
10 min.


  • 2 tablespoons extra virgin olive oil
  • 4 chicken breast schnitzels (uncrumbed)
  • 1 tablespoon finely chopped fresh rosemary
  • 1/3 cup small fresh oregano sprigs
  • 2 tablespoons honey
  • 200g green beans, trimmed
  • 3 vine-ripened tomatoes
  • 3 baby cucumbers
  • 1/2 red onion
  • 1 green capsicum
  • 70g fetta
  • 1/3 cup drained kalamata olive wedges
  • 1 tablespoon lemon juice
  • Toasted crusty bread, to serve