Griddled Oregano Chicken Fillets, with Tabbouleh Salad and Mint Yoghurt

Serves: 4
Preparation: 35 minutes
Cooking Time: 10 minutes

100% British farmed chicken. The most tender part of the chicken breast, removed and named the fillet. Perfect for quick cooking. Moist and tender.


  • 500g chicken fillets
  • 2 tbsp oregano
  • 1 clove garlic, crushed
  • For the mint yoghurt:
  • 5 tbsp natural yoghurt
  • 2 tbsp mint leaves, finely chopped
  • 4 tbsp olive oil
  • For the Tabbouleh:
  • 75g bulgur wheat
  • 400g ripe tomatoes, diced
  • 1 red onion, chopped finely
  • 2 spring onions, chopped finely
  • Juice of 2 lemons
  • 5 tbsp olive oil
  • salt and pepper
  • 2 large handfuls of flat leaf parsley, chopped finely
  • 2 large handfuls of mint, finely chopped
  • salt and pepper


  1. To start, place the chicken fillets into a large mixing bowl. Add the olive oil and season liberally with salt and pepper. Throw in the herbs and garlic, and mix everything together. Cover with cling film and let the chicken stand for 30 minutes.
  2. To make the yoghurt sauce, in a bowl add the yoghurt and mint leaves and mix together well. Season with a pinch of salt.
  3. Whilst the chicken marinades, get started on your Tabbouleh. Cook the bulgur wheat in a pan of boiling water. After 20 minutes it should be soft and tender. Drain the excess liquid and let it cool.
  4. Once cool, add it to a bowl with all the other ingredients. Mix together thoroughly and allow to stand whilst you cook the chicken.
  5. For the chicken, heat a griddle pan. When hot, place the fillets in the pan and cook for around 4 minutes each side, or until the chicken is charred and cooked through.
  6. To serve, place on a bed of Tabbouleh, with a dollop of the mint yoghurt on top.

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