Golden Chicken with Herb & Feta Fregola

4.5
5
Notes
30 mins cook
Buttery, pounded chicken breast over garlicky yoghurt and a lemony fregola. A speedy midweek meal, that's also packed with protein.
Finn Tonry

Finn Tonry

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Golden Chicken with Olive Herb Feta Fregola
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Serves
2
Fregola
Fresh Parsley
Fresh Dill
Lemon
Feta
Greek Yoghurt
Garlic
Chicken Breast
Plain Flour
Capers
Unsalted Butter
Olive Oil
Salt
Black Pepper

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    Notes
    (5)

    R
    Rebeca S.
    14 hours ago
    switched the fregola for crispy-oven-baked seasoned chickpeas. A very nice recipe with different textures, fresh and tasty. the capers were the final touch that made everything go well together. Thanks Finn for the inspo
    M
    Maddie W.
    2 days ago
    we enjoyed this but thought it was a litte acidic overall, which would make sense since there’s lemon in every component, and was missing a sweetness and crunch. next time we’ll try: no lemon on the chicken, caramelised onion on top instead of capers with a touch of pomegranate molasses and either crispy fried onions or toasted pumpkin seeds. thanks to whoever suggested giant couscous, we couldn’t find any fergola either :)
    O
    Olimpia M.
    10 days ago
    yum! giant cous cous can be a good swap for fregola!
    A
    Alice J.
    12 days ago
    This dish was wonderful and very tasty! The only alteration we made was using giant couscous cooked in chicken stock instead of fregola (hard to find). Will be having this again!
    J
    Jessica K.
    17 days ago
    So I tweaked this recipe with what I had in and wow! I used giant couscous, toasted and cooked in chicken stock, I used dill mint and coriander for the herbs. I also had some panko so I coated the chicken in that... and then some semi sun dried tomatoes added on the side with the oil from the tub drizzled all over to finish. incredible dinner in the garden this sunny eve

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