This was written before I became vegan.
…..I love a quick meal as many of my regular readers already know and here I’m sharing a super quick midweek family meal you guys will love!
Quick to me means around the 20 minute mark from start to finish, and the meal, be it lunch or dinner, needs to be delicious and nutritious ensuring my boys are full and happy.
Birds Eye have helped me do just that with their tasty Birds Eye Original Chargrills, made with 100% chicken breast and in this recipe are the filling to my chicken pittas with Greek salad on the side.
Everything was made under 20 minutes and the kids loved every bite..
First up, before I share the recipe, I want to kick-off by stating how super Birds Eye, are.
Birds Eye chicken is packed with protein, so they are perfect for a growing family. At Birds Eye, they promise no steroids, antibiotics, artificial colours, flavours or preservatives, meeting EU regulations.
These Original Chargrills are made with 100% chicken tender chicken breast that can be oven-baked straight from the freezer. Easy peasy!
Here I take you through the process step by step.
Pre-heat your oven to 190°C, Fan 170°C, Gas Mark 5 and cook for 20 – 22 mins in the middle of the oven, on a baking tray, face up.
Now for the Greek Salad based on my Dad, Papa G’s famous recipe:
6 black Kalamata olives
3 medium tomatoes, cut into wedges
1 cucumber peeled, diced into cubes
1 small red onion, sliced into rings
100ml/3fl oz extra virgin olive oil
1 tsp dried oregano
Squeeze of fresh lemon
Plate the salad ingredients on a plate, scatter the olives and place the feta slice on the top in the middle. Pour virgin olive oil over and fresh lemon. Sprinkle with oregano and serve.
Toast some wholemeal pittas and butter if you like.
Check the chicken breasts, ensure the food is cooking until piping hot before removing them (and remember not to refreeze after defrosting).
Serve with the Greek salad.
The perfect family meal.
Will you be trying it?
This is a commissioned post.