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Oregano Chicken with Warm Tomato and Olive Salsa
Ingredients
  • 2 x 250g chicken breast fillets, each cut horizontally to form 2 smaller fillets
  • 1½ teaspoons dried oregano
  • 1 medium brown onion, thinly sliced
  • 500g ripe tomatoes, coarsely chopped
  • 230g jar pitted green olives, drained, coarsely chopped
  • 1½ tablespoons drained capers
  • 1 cup wholemeal couscous
  • zest and juice of 1 lemon, plus lemon wedges, to serve
  • 80g mixed baby salad leaves
  • 50g reduced-fat feta, crumbled
  • ¼ cup small fresh basil leaves
Steps
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