Lemon and Oregano Chicken with Green Freekeh Pilaf by Marley Spoon

30 minutes 2 Portions

If you could eat summer, it would taste like this. Chicken crusted in oregano seasoning and chargrilled to golden perfection, served with one-pan pilaf brimming with seasonal greens and a lemony zing. It’s bright, breezy and super easy. 

This recipe is currently available at Marley Spoon.

1. Prepare ingredients

Bring a small saucepan of water to the boil for the peas. Soak the freekeh in a bowl of hot water for 5 mins, then drain. Meanwhile, finely grate the zest of half the lemon, then juice the half (the remaining lemon won’t be used in this dish). Coarsely chop the olives. Add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain.

2. Cook leek

Halve the leek lengthwise and thinly slice the pale stem, discarding any dark green stem or leaves (see cooking tip). Heat 2 tsp olive oil in a large deep frypan over medium heat. Cook the leek, stirring occasionally, for 5 mins or until softened.  

3. Start pilaf

Add the freekeh and 250ml (1 cup) water to the pan. Bring to the boil, then reduce the heat to medium-low and cook, covered, for 15 mins. Stir in the peas and cook, covered, for 3 mins or until the freekeh is tender and the water has absorbed. Remove from the heat and stand, covered, for 5 mins.  

4. Prepare chicken

Meanwhile, put the chicken breast flat on a board, put your hand on top and halve horizontally into 2 equal fillets. Drizzle with 2 tsp olive oil, season with salt and pepper and scatter over ½ tsp dried oregano (the remaining oregano won’t be used in this dish).

5. Chargrill chicken

Heat a chargrill over high heat until hot. Reduce the heat to medium-high and cook the chicken for 3-4 mins each side until golden and tender. Remove from the chargrill and rest for 3 mins.      

6. Finish pilaf

Meanwhile, coarsely chop the spinach. Stir the spinach, lemon zest1 tbs lemon juice and olives into the freekeh mixture. Season with salt and pepper and remove from the heat. Thickly slice the chicken. Divide the pilaf and chicken among plates to serve.      

Ingredients + Supply List

What Marley Spoon Send

  • baby spinach leaves
  • peas
  • dried oregano
  • lemon
  • leek
  • green olives
  • freekeh
  • 1 large free range chicken breast fillet
What you’ll need
  • water
  • sea salt and pepper
  • olive oil
What you’ll use
  • large deep frypan
  • chargrill or frypan
  • fine grater
  • medium saucepan with lid

Serving Time
20 – 30 minutes


Nutrition Per Serving
Calories 550kcal, Fat 14.1g, Proteins 49.7g, Carbs 53.2g

Gluten. May contain traces of other allergens.

Recipe from Marley Spoon

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