This free range chicken souvlaki is our nod to this classic Greek dish that just screams summer time! Think chunky tomatoes, cucumber, red onion, and olives with grilled chicken dressed in oregano, all served with a big hit of tzatziki, fresh dill and lemon.

20 Minutes.  Free Range.  Perfect Summer Cooking.

Serves 2

2 free range skinless chicken breasts
1 tablespoon dried oregano
1 large tomato (or 2 small)
1 small cucumber
1 small red onion
10 pitted kalamata olives
35g mixed leaf lettuce
2 soulvlaki flatbreads
100g tzatziki
2 sprigs of dill
1 lemon

Cook chicken
In a bowl combine a drizzle of olive oil, dried oregano, chicken, salt and pepper. Mix to coat well. Heat a non-stick fry pan or grill pan to a medium-high heat. Cook chicken for 8 - 10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes.

Warm bread
Heat the oven to 100ºC. Wrap the flatbreads in foil and place in the oven to warm. If you prefer, use a microwave. Heat each flatbread for 20 seconds just before serving.

Make salad
While the chicken is cooking, roughly chop tomato, dice the cucumber and slice 1/4 of the onion wafer thin and combine in a large bowl. Add the mixed leaf salad and olives. Dress with a drizzle of olive oil, juice of half the lemon, salt and pepper. Toss to combine and set aside.

To serve
Slice the chicken into thick pieces. Place salad on flatbreads and top with chicken and dill. Serve with tzatziki and a squeeze of the remaining lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


January 21, 2016 by Timothy Ryder
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