Big Fat Greek Bowl

Pound out your chicken breasts, or slice them horizontally so you have thinner pieces.

Marinate the chicken in a bowl with the yoghurt, the juice of the lemon, a dash of salt and pepper and 1 tbsp of olive oil. Cover and leave in the fridge for at least 2 hours.

Meanwhile, prepare your couscous. Pour the cup of couscous into a bowl with a dash of salt and 1 cup of boiling water, mix quickly and cover with foil. Leave covered for about 20 minutes, then uncover and fluff well with a fork.

For the salad, slice your cherry tomatoes, dice your cucumbers, crumble some feta and add some pickled onions (shop-bought, or pickle your own at home).

Mix it all together with some olive oil, white vinegar and oregano.

In a pan on medium-high heat, cook your chicken until cooked through.

Slice the chicken into strips.

To assemble, put the couscous in the bowl as a base, the salad on top, and finally the chicken.