Greek chicken skewers with hummus and pittas

 

Greek chicken skewers with hummus and pittas

Create your own mini Mediterranean spread with zesty oregano chicken skewers, creamy hummus and warm pittas
Total Time 30 mins
Servings 2
Calories 520 kcal

Ingredients
  

  • 2 wholemeal pittas
  • 100 g hummus

SKEWERS

  • 2 chicken breasts cut into 4cm cubes
  • 2 tsp olive oil
  • 2 tsp dried oregano
  • dried chilli flakes a pinch
  • 1 lemon juiced

SALAD

  • 2 tsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 110 g baby leaf salad bag
  • cherry tomatoes a handful, sliced
  • 2 spring onions sliced
  • cucumber ¼, sliced
  • red pepper ½, sliced

Instructions
 

  • Put the chicken into a bowl, season really well, add the olive oil, oregano and chilli flakes, and toss well. Spear the chicken pieces equally between 4 metal skewers.
  • Heat the grill to high and cook the chicken for 4-5 minutes on each side or until charred and cooked through. Squeeze over the lemon juice.
  • For the salad, whisk together the olive oil and vinegar with a little seasoning in a large bowl, then tip in the remaining ingredients and toss well.
  • Serve the chicken stuffed into pittas with hummus and the salad.

White bean soup with bacon

Brighten a miserable day with this healthy cannellini bean soup topped with a sprinkling of bacon, just 54 calories per serving. Serve with crusty bread and butter for the perfect lunch.

White bean soup with bacon

Ingredients
  

  • onion 1 finely chopped
  • carrot 1 finely chopped
  • olive oil
  • garlic 1 clove crushed
  • white beans or cannellini 410g tin rinsed and drained
  • chicken or veg stock 500ml
  • single cream 142ml pot
  • streaky bacon 4 rashers finely sliced and fried until crisp
  • parsley a few sprigs fried until crisp

Instructions
 

  • STEP 1
  • Fry the onion and carrot in a little oil until soft but not browned, add the garlic and cook for two minutes. Add the beans and cook until warmed through.
  • Push all the ingredients through a mouli back into a saucepan and add the stock and cream, bring to a simmer and season.
  • Divide between 4 bowls and sprinkle with bacon and parsley.

Notes

Adapted from olivemagazine.com

Posh hummus

This poshed-up hummus with tomatoes and spring onion tastes so much better than shop-bought. Eat as a dip or in falafel wraps – it will be your new favourite.

Posh hummus

Ingredients
  

  • Ingredients
  • chickpeas 400g tin rinsed and drained
  • olive oil
  • lemon 1 juiced
  • pitta bread to serve
  • tomatoes 2 chopped
  • paprika to sprinkle
  • spring onions 2 finely chopped

Instructions
 

  • Method
  • STEP 1
  • Whizz the chickpeas to a dryish paste in a food processor. Add olive oil and lemon juice to taste and a little water if necessary, keep whizzing. Stir in the spring onions and tomatoes and season well. Dust with paprika and serve with pitta bread.

Notes

Adapted from olivemagazine.com

Chicken quesadillas

These chicken quesadillas make a great spicy snack or meal and couldn’t be easier to put together. Make use of cooked chicken slices and a jar of sweet red peppers to have this on the table in less than 30 minutes

Chicken quesadillas

Ingredients
  

  • Ingredients
  • flour tortillas 8
  • chicken breasts 2 cooked and sliced
  • Peppadew sweet peppers 150g drained and roughly chopped
  • red onion 1/2 finely sliced
  • rocket a handful
  • Gruyère cheese or comté 200g grated

Instructions
 

  • Method
  • STEP 1
  • Sprinkle 4 tortilla wraps with the ingredients. Top with the remaining tortillas.
  • STEP 2
  • Heat a non-stick frying pan, add a quesadilla for 3-4 minutes until the tortilla browns, then flip and cook the other side. Repeat with the other quesadillas, then serve in wedges.

Notes

Adapted from olivemagazine.com