Tag Archives: Salad

Spicy Chicken and Feta Noodles

23 Oct

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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).

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

Method

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

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

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

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

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5) Serve with the noodles and enjoy!

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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).

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

Method

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.

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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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