About the Recipe
A bold Mediterranean‑inspired plate featuring zesty lemon‑pepper chicken, creamy hummus, a crisp Greek salad, and spiced potato wedges. Fresh, hearty, and full of flavour.
Ingredients
4 chicken breasts
3 tablespoons dill
3 tablespoons parsley
1.5 lemon zested and juiced
1 tablespoon paprika
1 tablespoon pepper
1 tablespoon minced garlic
1 tablespoon honey
1 teaspoon chilli flakes
1 tablespoon olive oil
Potato Wedgies
4 Maris piper potatoes
1 tablespoon harissa seasoning
1 teaspoon smoked paprika
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon honey
Greek Salad
1 Cucumber
1 Red onion
Handful cherry tomatoes
Handful black olives
Tin of roasted peppers
Handful of tinned chickpeas
2 teaspoons chopped dill
2 teaspoons chopped parsley
1 tablespoon red wine vinegar
3 tablespoons Greek feta cheese
Instructions
Step 1
Start by slicing each chicken breast in half horizontally to create two thinner pieces. This helps them cook more evenly and quickly.
Step 2
In a bowl, combine the chopped dill and parsley with lemon zest, lemon juice, smoked paprika, black pepper, minced garlic, honey, olive oil, and chilli flakes. Add the chicken, coat well, cover, and refrigerate for at least 3 hours to marinate deeply.
Step 3
Preheat your oven to 190°C (or 170°C for fan‑assisted ovens).
Step 4
Peel the potatoes, cut them into wedges, and soak them in ice‑cold water for 30 minutes. This removes excess starch and helps them crisp up.
Step 5
Drain and thoroughly dry the wedges. Season with harissa, smoked paprika, olive oil, salt, pepper, and a drizzle of honey. Toss until evenly coated, then spread them out on a baking tray, making sure they’re not touching so they roast rather than steam. Bake for 45 minutes, turning every 10 minutes for even colour and crispness.
Step 6
While the wedges cook, finely slice the onions and let them soak in red wine vinegar. Set aside to mellow and soften.
Step 7
Prepare the rest of the salad: dice the cucumber, halve the tomatoes, slice the olives, and chop the roasted red peppers. Add everything to a large mixing bowl.
Step 8
Add the drained chickpeas along with chopped dill and parsley. Drain the onions and add them in as well. Mix everything together, then crumble in the feta and gently fold it through.
Step 9
Heat a pan over medium heat and cook the marinated chicken slices for 3–5 minutes per side. Cooking time will vary depending on thickness, so check the thickest part to ensure it’s fully cooked with no pink remaining.
Step 10
To serve, spread a generous layer of hummus on the plate, arrange the sliced chicken on top, and add the Greek salad and crispy wedges on the side.