Greek
Greek
Roasted Salmon with olive and caper
Our tested Roasted Salmon Hotpot: herby, generous, and balanced with olive and caper. Serves 6...
Greek · Soup
Baked Chicken Breast Chowder
Weeknight-friendly Chicken Breast Chowder with the lemon and oregano we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Greek
Tofu Chowder in olive and caper
This Greek Chowder leans on olive and caper to do the heavy lifting. We sear the Tofu for real...
Greek
Members
Greek
Greek Mushroom Flatbread
A herby take on Mushroom Flatbread, built on olive and caper and finished the way we like it....
Greek
Greek
Prawn Scramble in lemon and oregano
This Greek Scramble leans on lemon and oregano to do the heavy lifting. We crisp the Prawn for...