Greek-style chicken & couscous

This is the kind of dinner I lean on when the evening is short but you still want something nourishing on the plate. Lean chicken, fluffy wholewheat couscous, and a fresh lemon-herb finish give you a genuinely high-protein meal that comes together in one pan and a bowl. It’s ideal after a workout or on any night you want real food without much fuss.

Serves 4 · Time about 25 min · Style High protein

Ingredients

• 600 g skinless chicken breast, cut into 2 cm strips
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 2 cloves garlic, finely chopped
• Zest and juice of 1 lemon
• 250 g wholewheat couscous (dry)
• 300 ml hot low-salt chicken or vegetable stock
• 200 g cherry tomatoes, halved
• 1/2 cucumber, diced
• 80 g reduced-fat feta, crumbled
• Small handful fresh parsley or mint, chopped
• Salt and black pepper, to taste

Method

1. Toss the chicken with 1 tbsp olive oil, the oregano, paprika, garlic, lemon zest, and a pinch of salt and pepper.
2. Put the couscous in a heatproof bowl, pour over the hot stock, cover, and leave to stand for 5 minutes. Fluff with a fork.
3. Heat a large non-stick pan over medium-high heat. Cook the chicken for 6–8 minutes, turning, until golden and cooked through (no pink inside).
4. Stir the cherry tomatoes into the pan for the final minute to soften slightly.
5. Fold the cucumber, lemon juice, and remaining 1 tbsp olive oil through the couscous.
6. Divide the couscous between four bowls, top with the chicken and tomatoes, then scatter over the feta and fresh herbs. Serve warm.

Nutrition per serving

Dietitian’s tip

For an even higher-fibre, slower-release meal, swap half the couscous for cooked wholewheat giant couscous or bulgur — both add resistant starch that feeds your gut bacteria and helps keep you full for longer. Leftovers keep well in the fridge for up to 2 days and travel nicely as a cold lunch.

General guidance, not individual medical advice. For personalised nutrition, see a registered dietitian.