Greek
Greek
Herby Prawn Shakshuka with honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper bake, and a finish of...
Greek · Side
Roasted Chicken Breast with feta and dill
Weeknight-friendly Chicken Breast Pilaf with the feta and dill 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 feta and dill 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. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the kalamata olives and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly 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 mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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