SERVES 4 PREP 15mins plus marinating
COOK 25 mins
4 boneless, skinless chicken breasts
Finely grated zest and juice 2 lemons
3 crushed cloves of garlic
3tbsp olive oil
1tbsp dried oregano
2 x 200g tzatziki
200g feta cheese, cubed
250g cherry tomatoes
12 kalamata olives
small bunch of mint
1 Put the chicken into a shallow dish, cut several slashes into each piece. Season generously with salt and ground black pepper and sprinkle over the lemon zest and juice and garlic. Drizzle over 3tbsp olive oil. If possible cover and chill for a couple of hours or more to let the flavours really mingle.
2 Heat a griddle pan until really hot. Griddle chicken for 20 mins, turning as needed until golden brown and juices run clear when cut in the centre.
3 Meanwhile, cook pappardelle pasta in a large pan of boiling salted water according to pack instructions.
4 Drain pasta, return to pan, season generously and stir in tzatziki. Serve topped with chicken, feta, tomatoes, olives and mint leaves.
Per serving: 672 cals, 28g fat (13g saturated), 50g carbs