Tag Archives: Feta

Spicy Chicken and Feta Noodles

23 Oct


This is a really tasty dish which is full of flavour, and has the added bonus of being extremely healthy. I love the combination of flavours in this recipe, which tastes kind of like a cross between a stir fry and a Greek salad.

It isn’t hugely spicy but it has a bit of a kick to it so the melted feta is great at balancing out the spice, and is definitely my favourite thing about this dish.

Serves: two people.

Cost per person: £0.86 (price based on Tesco Value ingredients).


  • 3 boneless chicken thighs
  • 1 small onion
  • 4 vine (or similar) tomatoes
  • 25g baby spinach (about a large handful)
  • 50g feta cheese
  • 2 tsps cayenne pepper
  • 120g noodles (2 nests)
  • Vegetable oil, for frying


1) Chop the chicken and fry for around 10 minutes, until sealed and beginning to turn golden brown.


2) Add the onions and cayenne pepper to the chicken, and fry for another 5 minutes.


3) Chop the tomatoes in half and add them to the chicken and onions. At the same time put the noodles on to boil.


4) Add the spinach and chopped feta to the chicken and cook for 2 minutes, or until the feta starts to melt.


5) Serve with the noodles and enjoy!


Chicken stuffed with Feta and Tomatoes

25 Jun

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This meal was inspired by the gorgeous Mediterranean flavours I ate in Crete, and in my opinion it is absolutely delicious!

It’s not the cheapest thing on the planet but it’s not too pricey, and for a special treat it’d be perfect. It’s a really quick and easy meal to make and it’s super tasty – just a few minutes preparation, cook, and then eat!

Leftovers should be fine to reheat for a day or two, but keep in the fridge and make sure the chicken is piping hot.

Serves: two people.

Cost per person: £2.17 (price based on Tesco Value ingredients).


  • 2 chicken breasts
  • 75g (approx) feta cheese
  • Small handful of tomatoes
  • 3-4 fresh basil leaves
  • 1 tsp oil
  • Salt and pepper, to season


1) Preheat the oven to 180C.

2) Cut a slit into the centre of the chicken breast, cutting almost to the end and close to both sides so that you have lots of room for the filling.


3) Stuff the chicken breast with chopped tomatoes, crumbled feta and torn up basil leaves. Season with salt and pepper and drizzle with oil. Sprinkle a little more basil on the outside of the chicken.

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4) Cover with foil and cook in the oven for 25-30 minutes, until the juices run clear. Serve with a salad for a light, summery meal.

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