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Today, I'm bringing you a gorgeous Greek chicken salad by Joe Wicks. It's fresh, tasty and healthy, and takes just 10 minutes to make.
Gousto has partnered with Joe Wicks of The Body Coach fame to release four-weekly recipes, aimed at families who want to live a healthy lifestyle. Joe and Gousto both share the mission of getting healthy home cooking on the table, ready to be enjoyed by the whole family.
All the recipes use lean proteins, with low-carb and balanced options, as well as recipes with sources of healthy fats.
Each of the family meals contains at least 1 of your 5-a-day per portion, and some even contain 4 of your 5-a-day! In particular, the healthier takeaway-style dinners and meals you can make in just 10 minutes are bound to be winners in our house.
If you're not already familiar with how Gousto works, it's a clever recipe box subscription service, which delivers precise ingredients and recipe cards direct to your door. You get to choose from over 30 recipes each week, so there's no shortage of opportunities to make new, delicious meals at home.
To try some of the new Gousto x Joe Wicks recipes out for myself, I ordered a family box for four containing:
- 10-Min Speedy Greek Chicken Salad
- Satay Chicken Lettuce Wraps
- 10-Min Nifty Veggie Noodles
- Spiced Shakshuka With Feta & Crunchy Pitta
Here's how we got on with making the Greek chicken salad.
Joe says, "This speedy Greek salad uses baby tomatoes, cucumber and olives, then a light lemon and garlic chicken for your nice lean protein. A lovely little herby couscous goes on the side. Sprinkle it all up with feta for a bit of tang."
Ingredients
- 160 g (¾ cup) couscous
- 1 chicken stock (bouillon) cube
- 3 tbsp olive oil
- 500 g (1.1 lb) British diced chicken breast
- 2 tsp dried oregano
- 30 g (2 tbsp) roasted garlic paste
- 2 lemon halved
- 1 cucumber slice into quarters lengthways, then chopped roughly
- 250 g (1¼ cups) baby plum tomatoes halved
- 60 g (⅓ cups) pitted black olives roughly chopped
- 20 g (½ cup) parsley roughly chopped including the stalks
- 60 g (2 oz) Greek feta cheese
Equipment
Plate
Instructions
Put the couscous in a heatproof bowl with the chicken stock and 260ml (8.8 fl oz) of boiled water. Cover and set aside
Meanwhile, heat 1 tbsp olive oil a large, wide-based pan (preferably non-stick) over
Once hot, add the diced chicken to the pan and cook for 2-3 minutes until starting to brown
Add the dried oregano, garlic paste and juice of 1 lemon to the chicken and cook for 2-3 minutes or until the chicken is cooked through – this is your Greek chicken.
Note: please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies.
Place the chopped cucumber, tomatoes and olives to a bowl
Add the juice of the remaining lemon, 2 tbsp olive oil and a pinch of salt and give it a good mix up.
Fluff the cooked couscous with a fork then add the chopped parsley.
Set the Greek chicken, salad and herby couscous in the centre of the table, ready to share. Sprinkle over the feta cheese and let everyone dig in.
Enjoy!
And if you'd like to print this speedy Greek chicken salad recipe to try later, just hit PRINT on the recipe card below.
What do you think of the Gousto x Joe Wicks recipe range?
Print Recipe
4.9 from 12 votes
Joe Wicks 10 Minute Speedy Greek Chicken Salad Recipe
This speedy Greek salad uses baby tomatoes, cucumber and olives, then a light lemon and garlic chicken for your nice lean protein. A lovely little herby couscous goes on the side. Sprinkle it all up with feta for a bit of tang.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Lunch and quick cook meals
Cuisine: Greek
Servings: 4 people
Author: Gousto + Joe Wicks
Ingredients
- 160 g (¾ cup) couscous
- 1 chicken stock (bouillon) cube
- 3 tbsp olive oil
- 500 g (1.1 lb) British diced chicken breast
- 2 tsp dried oregano
- 30 g (2 tbsp) roasted garlic paste
- 2 lemon halved
- 1 cucumber slice into quarters lengthways, then chopped roughly
- 250 g (1¼ cups) baby plum tomatoes halved
- 60 g (⅓ cups) pitted black olives roughly chopped
- 20 g (½ cup) parsley roughly chopped including the stalks
- 60 g (2 oz) Greek feta cheese
Instructions
Put the couscous in a heatproof bowl with the chicken stock and 260ml of boiled water. Cover and set aside
Meanwhile, heat 1 tbsp olive oil a large, wide-based pan (preferably non-stick) over a medium-high heat.
Once hot, add the diced chicken to the pan and cook for 2-3 minutes until starting to brown
Add the dried oregano, garlic paste and juice of 1 lemon to the chicken and cook for 2-3 minutes or until the chicken is cooked through – this is your Greek chicken.
Note: please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies.
Place the chopped cucumber, tomatoes and olives to a bowl
Add the juice of the remaining lemon, 2 tbsp olive oil and a pinch of salt and give it a good mix up.
Fluff the cooked couscous with a fork then add the chopped parsley.
Set the Greek chicken, salad and herby couscous in the centre of the table, ready to share. Sprinkle over the feta cheese and let everyone dig in.
Video
Notes
This is a great recipe to meal prep and store in portions in the fridge for the week ahead. If you want to change the quantity you're making, simply use the slider at the top of the recipe card - it will keep all of the ingredients in the correct proportions.
Nutrition
Calories: 501kcal | Carbohydrates: 45g | Protein: 36g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 799mg | Potassium: 933mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1173IU | Vitamin C: 50mg | Calcium: 165mg | Iron: 3mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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Pin this 10-minute Greek chicken salad
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