Tyler Butt Eats

The Lazy Sunday Roast 👌🏻🔥 This isn’t obviously as legit as the real thing, but it’s halfway there and 10x easier! Recipe: 1. Grab a big baking tray and load it up with your chicken, potatoes, carrots (other veggies like parsnips work too) & cover in oil, salt, pepper, mixed herbs & add fresh rosemary, thyme & garlic - roast at a minimum of 200 degrees C for 45 mins check the colour of the skin & then cover with foil if you need to until the chicken is up to temperature (usually an hour - 1 hour 20) 2. Yorkshire mix - 2 parts milk, 1 part egg, 1 part flour OR 200g milk, 2 large eggs (100g), 100g flour & a pinch of salt 3. Get some fat (ideally veg oil) in your muffin or Yorkshire tins and get that hot as you like for 10 mins 4. Take out the chicken and leave to rest and get the veggies and potatoes back in, with your Yorkshire pudding mix in the tins - leave for 20-25 mins (temp around 220 degrees C) 5. Now add your chicken juices to 300ml chicken stock, remove your potatoes and veggies - get the pan on the heat and add your stock, Worcestershire sauce, salt, pepper & a mix of 1tsp cornflour & water (slurry) - then strain into a jug 6. Plate it all up and you’re done! #sundayroast #lazydinner #fromscratch #sundaydinner #roastchicken

Beef Roast (in one-tray) 🔥 Ingredients: - beef topside joint @MagnessFarms - potatoes - carrots/red onion (whatever else) - 100g water/milk, 1 large egg, 50g flour (2:1:1) - oil, salt, pepper, garlic, rosemary, thyme - beef stock, red wine, cornflour 1. Slice your potatoes and veg and get those in to roast at 220 degrees C for 15 mins with oil, salt, pepper, rosemary, thyme, garlic 2. Oil, salt & pepper your beef joint then add that on top of your veg and potatoes for 45 mins (you then ideally want to do another 20-40 mins at a lower temperature 150 degrees or so, but I couldn’t be bothered - so I went for another 20 at 220) You want it at about 50 degrees C then cover to increase a little more for medium rare, or 54 then cover - I accidentally went over but we move on!!!! 3. Mix all of your Yorkshire ingredients and add oil to muffin tins and add to the oven for 10 mins 4. Now rest of you beef and take out your veggies and potatoes. Add your Yorkshires to the oven for about 20 mins 5. Add your pan to the hob, with about 100ml wine, 300ml beef stock and reduce by half - then thicken up with 2 tsp cornflour mixed with water 6. Slice up the beef and serve up, ENJOY! #beefroast #roastdinner #onetraybake #fromscratch #onepotmeals

#ad Christmas snacks & great TV with @BBC #iPlayer🎄☕️🍿 Popcorn with Cinnamon Sugar and Melted Butter Heat 3 tablespoons of neutral oil (such as vegetable or coconut oil) in a heavy-bottomed pan on the AGA hot plate until shimmering. Add 75g of popcorn kernels, cover with a lid, and shake gently while popping. Once the popping slows to 2-3 seconds between pops, remove the pan from the heat. Transfer the popcorn to a large bowl. Drizzle with 2 tablespoons of melted butter and toss well. In a small bowl, mix 2 tablespoons of sugar with 1 teaspoon of ground cinnamon. Sprinkle the cinnamon-sugar mixture over the popcorn and toss to coat evenly. Mini Pretzel Bites Mix 250g plain flour, 1 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon instant yeast in a bowl. Add 150ml warm water and 1 tablespoon melted butter, then knead for 8-10 minutes until smooth. Cover the dough and leave it to rise for 1 hour. Roll the dough into thin logs and cut into bite-sized pieces. Boil 1 litre of water with 2 tablespoons of bicarbonate of soda on the boiling plate. Drop the dough pieces in batches, boiling for 20-30 seconds each. Remove with a slotted spoon and place on a lined baking tray. Sprinkle with coarse salt and bake in the roasting oven at 220°C for 12-15 minutes until golden brown. Hot Chocolate Place 500ml whole milk in a saucepan on the simmering plate and heat gently until steaming. Whisk in 1 tablespoon of cocoa powder, 2 tablespoons of sugar, and a pinch of salt until dissolved. Add 50g of chopped dark chocolate (70%) and whisk until melted and smooth. Stir in 1 teaspoon of vanilla extract and adjust sweetness if needed. Pour into mugs and serve with whipped cream or marshmallows, if desired. Make sure you check out BBC iPlayer and Here We Go for a good laugh!! #ad

Honey, soy, garlic chicken & rice 🤤 450 cals / 30g protein per portion Grab all of the recipes in the bio for free! 1-pan & 30 mins this is an ideal start to health-kick season Recipe ⬇️ Ingredients (Serves 4) • 4 boneless, skinless chicken thighs • 2 tbsp soy sauce • 1 tbsp honey • 1 tbsp sesame oil • 1 tbsp rice wine vinegar • 3 garlic cloves, minced • 1 tsp grated ginger • 1 tsp MSG (optional) • 1 cup (200g) long-grain rice • 2 cups (500ml) chicken stock • 1 cup (150g) diced carrots • 1 cup (150g) chopped broccoli florets • 1 cup (150g) frozen peas • 1 tbsp sesame seeds • 2 spring onions, sliced • 1 tbsp neutral oil (e.g., vegetable oil) Method 1. Marinate the Chicken: In a bowl, mix soy sauce, honey, sesame oil, rice wine vinegar, garlic, ginger, and MSG (if using). Add the chicken thighs, coat well, and marinate for at least 15 minutes. While the chicken marinates, dice the carrots, chop the broccoli into small florets, and prepare other ingredients. 2. Sear the Chicken: Heat the neutral oil in a large frying pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear for 2-3 minutes per side until golden. Remove chicken and set aside. 3. Toast the Rice: In the same pan, add the uncooked rice and toast for 2-3 minutes, stirring occasionally, until lightly golden and fragrant. 4. Cook the Rice: Pour in the chicken stock and reserved marinade, scraping the bottom of the pan to deglaze. Add a splash more rice wine vinegar for extra tang. Bring to a simmer. 5. Add Chicken and Veggies: Nestle the seared chicken thighs into the rice. Scatter the carrots and broccoli over the top. Cover with a lid or foil and cook on low heat for 15 minutes. 6. Add the Peas: (I didn’t have room in my pan lol) After 15 minutes, sprinkle in the frozen peas. Recover and cook for another 5 minutes, or until the rice is tender, veggies are cooked, and the chicken reaches an internal temperature of 75°C (165°F). 7. Finish and Serve: Sprinkle sesame seeds and sliced spring onions over the dish before serving. #healthkickseason #fromscratch #healthyeating #onepanmeal #30minutemeals

30-min one tray chicken & gnocchi 🔥 Ingredients: - 6 chicken thighs @MagnessFarms - smoked paprika, garlic, thyme, oregano, salt, pepper, oil - variety of veggies (peppers, courgettes, mushrooms, olives etc) - 1 packet of gnocchi - 1/2 stock cube, 2 tbsp balsamic vinegar, 1 tbsp fish sauce, 2 tablespoons honey, 100ml hot water, salt & pepper - feta, parsley, pepper, chilli flakes to finish 1. Marinade your chicken and get that in at 200-220 for 10 mins 2. Dice your veg and then get that in for another 15 minutes 3. Make your sauce and then pour that in with your gnocchi and go for another 5 mins 4. Serve and ENJOY #onepanmeal #fromscratch #familydinner #30minutemeals

Save your chicken bones for stock!🔥 Recipe: - chicken bones/carcass - carrots, celery, onion (leeks & mushrooms works too) - bay leaf, thyme, garlic, peppercorns - water to cover the bones 1. Add everything to a pot and bring to a light simmer (to purify you can skim off the scum from the top) 2. Now leave from anywhere 3-12 hours - I like to leave it at 150 degrees C for 4 hours, you can simmer on low on your hob or use a slow cooker for 4-6 hours! 3. Strain all of the bits off through a sieve and/or cheese cloth 4. Add to a jar, refrigerate for up to a week or freeze for 3 months #chickenstock #fromscratch #foodwaste

#ad Chicken Tikka Pie 🥧🐔 I used @Shan Foods Global chicken tikka mix which is so very class! I got in Tesco where you can also get their other flavours Go and check it out and get this pie made!! #ShanAtTesco #FromTescoToTable #FromAisleToPlate #ad

One-pot Nduja Chicken Thigh Pasta 👌🏻 Ingredients: - 6 chicken thighs (@magnessfarms) - 1-2 tsp Nduja paste - 1 tsp garlic, 1 tsp smoked paprika, stock cube, salt & pepper - broken lasagne sheets or a handful of pasta - 3-4 handfuls of veg (I used leak & pepper) - 1 can of black beans (drained) - tsp red wine vinegar (or lemon juice) - 50-100g yogurt - 2-300ml hot water - Parmesan, coriander for garnish 1. Salt & pepper your chicken thighs, add to a cold pot and get nice and crispy for 5-7 minutes on high heat (they don’t need to be cooked through completely) 2. Remove the chicken and add your diced veggies with your Nduja, black beans, smoked paprika, garlic, salt & pepper - fry off for 5 mins 3. Add a stock cube and around 2-300ml of water & your pasta then simmer for 10-15 mins 4. Remove from heat, mix in your yogurt, red wine vinegar & add back your chicken thighs and make sure your chicken comes up to temperature 5. Serve with Parmesan or feta, black pepper, more yogurt if you fancy & coriander #onepot #onepotmeal #30minutemeals #fromscratch #familydinner

A tuna toastie is the best lunch ever - no arguments, case closed 🫡 It’s fun, it’s delicious, it’s nutritious - IT’S PERFECT Todays: - 1 can of @Waitrose & Partners tuna in olive oil - couple of squirts of @Hellmann’s Mayonnaise - 2 slices of homemade sourdough - chopped celery, jalepenos, parsley, tomatoes - tsp anchovy paste - salt & pepper - good few slices of cheddar - side salad of cucumber, pepper, sauerkraut, tomato 1. Slice you bread, mayo the outside 2. Into a bowl add tuna and your diced veggies with mayo, seasoning 3. Layer up in your bread, cheese on, into a pan 4. Get some colour in the pan and finish in the oven or air fryer for 5 mins 5. ENJOY #fromscratch #healthyfood #tunamelt #sandwichtiktok #toastie

(Healthy) Sweet Potato Fully Loaded Fries 🔥 Ingredients: - 500g beef mince @MagnessFarms - packet of sweet potato fries - tinned tomatoes @Mutti Pomodoro - tin of black beans - smoked paprika, garlic, salt, pepper, chilli powder, brown sugar, thyme, coriander, cumin - red onion, diced - tomatoes, diced - pepper, diced - coriander, lime juice, salt & pepper - yogurt, jalapeños to finish! 1. Get your fries in the oven for 25 minutes, give them a shake halfway through 2. Make your seasoning and add half of it to the pan with your beef mince, fry off for 5 mins 3. Go in with your beans, tinned tomatoes & the rest of your seasoning and simmer for 5-10 mins 4. Make your salsa and season to taste 5. Plate up and enjoy! #familydinner #fromscratch #30minutemeals

15-min one pan Egg Fried Rice 🔥👌🏻 Ingredients (Serves 4) • 3 cups (450g) leftover cooked rice (preferably chilled) • 1 cup (150g) cooked chicken, shredded or diced • 4 eggs, beaten • 2 tsp fish sauce • 1 tbsp hoisin sauce • 1 tsp rice wine vinegar • 1 tsp sesame oil • 1 tbsp vegetable oil (e.g., sunflower or peanut oil) • 2 garlic cloves, minced • 1 small onion, finely chopped • 1 cup (150g) mixed veggies (e.g., diced carrots, peas, corn) • 1 cup (100g) chopped leafy greens (e.g., spinach or kale) • 1 spring onion, sliced (for garnish) • Optional: 1 tsp chili flakes or 1 tbsp sriracha for heat Method 1. Prepare the Rice: • Break up the leftover rice with your hands or a fork to remove any clumps. 2. Cook the Eggs: • Heat 1 tsp of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside. 3. Sauté the Vegetables: • In the same pan, add the remaining vegetable oil and heat over medium-high. • Add the garlic and onion, sautéing for 2-3 minutes until fragrant. • Add the mixed veggies and cook for 3-4 minutes until tender. Stir in the chopped leafy greens and cook for another 2 minutes until wilted. 4. Add the Chicken and Rice: • Add the cooked chicken to the pan and stir to warm it through (about 1-2 minutes). • Push the veggies and chicken to one side of the pan and add the rice. Spread it out and let it fry undisturbed for 2 minutes for some crisp edges. Toss everything together. 5. Season the Fried Rice: • In a small bowl, mix the fish sauce, hoisin sauce, rice wine vinegar, and sesame oil. Drizzle the mixture over the rice, chicken, and veggies. Toss to coat evenly. 6. Combine and Serve: • Add the scrambled eggs back into the pan and gently fold them into the rice. • Garnish with sliced spring onions and chili flakes or sriracha if desired. Serve hot. Nutritional Info Per Serving Calories: ~400 | Protein: ~30g | Carbs: ~40g | Fats: ~13g #fromscratch #healthkick #eggfriedrice #15minutemeals

One-Pot 30 min - Chicken Mince Meatballs with Pasta Ingredients (Serves 4) • Meatballs: • 400g chicken mince • 1 egg • 2 tbsp breadcrumbs (or oat flour for gluten-free) • 2 tbsp milk • 2 tbsp chopped fresh parsley • Zest of 1 lemon • 2 garlic cloves, minced • 1 tsp dried oregano • Salt and pepper to taste • Pasta and Sauce: • 1 tbsp olive oil • 1 medium onion, finely chopped • 2 garlic cloves, minced • 1 courgette, diced • 1 bell pepper, diced • 1 can (400g) diced tomatoes • 1 can (400g) cannellini or kidney beans, drained and rinsed • 500ml chicken stock • 300g pasta • 1 tbsp tomato paste • 2 tbsp Greek yogurt • 1 tbsp lemon juice • 1/2 tsp soy sauce or Worcestershire sauce (optional) • 1/2 tsp chili flakes (optional) • 1/2 cup (50g) grated Parmesan cheese • 1 small piece of Parmesan rind (grated or whole for simmering) • 1/2 cup fresh basil leaves Method 1. Prepare the Meatballs: In a large bowl, mix chicken mince, egg, breadcrumbs, milk, parsley, lemon zest, garlic, oregano, salt, and pepper. Shape into small meatballs 2. Sear the Meatballs: Heat olive oil in a large, deep frying pan over medium heat. Sear the meatballs for 2-3 minutes per side until golden. Remove from the pan and set aside. 3. Build the Sauce: • Cook Onions and Garlic: In the same pan, add the chopped onion and garlic with a pinch of salt and pepper. Sauté for 3-4 minutes until softened and aromatic. • Add Tomato Paste: Stir in tomato paste and cook for 1-2 minutes to deepen its flavor. • Deglaze the Pan: Add a splash of chicken stock and stir to lift any browned bits from the bottom of the pan. 4. Finish the Sauce: Add diced tomatoes, remaining chicken stock, soy sauce or Worcestershire, lemon juice, and chili flakes (if using). Grate the Parmesan rind into the sauce or add it whole for simmering (remove later). 5. Cook Veggies and Pasta: Stir in the diced courgette, bell pepper, and uncooked pasta. Cover and simmer for 10 minutes, stirring occasionally. 6. Add Meatballs: Nestle the seared meatballs back into the sauce. Cover and cook for another 10-12 minutes, or until the pasta is al dente and the meatballs are fully cooked (internal temp of 75°C/165°F). 7. Incorporate Greek Yogurt: Remove the pan from the heat and stir in the Greek yogurt until fully combined, creating a creamy sauce. 8. Finish with Herbs: Stir in fresh basil leaves and cook for 1-2 minutes until wilted. 9. Serve: Sprinkle with grated Parmesan and garnish with extra parsley or lemon zest. Nutritional Info per Serving Calories: ~465 | Protein: ~39g #onepotmeals #healthkickseason #30minutemeals #familydinner

Steak dinner for the family 🥩 Ingredients: - tomahawk @magnessfarms - sweet potatoes - asparagus & tenderstem - Parmesan - mixed dry herbs - butter, garlic, rosemary, thyme - lemon - 500ml stock - white wine vinegar / wine - whole grain mustard - salt & pepper 1. Season your steak and we want to reverse sear. Ideally insert your wireless meat thermometer and get it in the oven at about 100-150 degrees C to cook low and slow - you want your steak around 55 degrees C for a nice medium rare - will vary timing ion your cut of meat (you can obviously pan fry too) 2. Quarter your sweet potatoes and add to a tray skin side up over a layer of Parmesan and dried herbs - bake on high heat over 200 degrees C for around 30 mins until soft inside but crispy Parmesan 3. Pan on high heat and sear your steak, we don’t want to cook it we just want colour on the outside - you can baste with butter and garlic, thyme, rosemary if you wish 4. Fry off your veggies in that pan whilst the steak rests for a few mins 5. Now add either diced onion, mushroom or shallots with garlic, salt pepper - herbs if you wish and build the pan sauce. Use stock to deglaze the pan, add the rest with a splash of vinegar, reduce down and finish with whole grain mustard to thicken it up 6. Plate up and finish with flakey salty salty flavours and lemon juice! #steak #steakdinner #familydinner

Valentines Day - BEEF SHORT RIB ❤️ Ingredients: - 6 short ribs - 1 carrot, sliced - 2 stalks celery, sliced - 1 onion, sliced - tbsp tomato paste - 100ml or so red wine - 300ml beef stock (enough to nearly cover the short ribs) - 1 tsp miso paste - 2 garlic cloves - thyme & bay leaf - square of dark chocolate - salt & pepper - mashed potato / pasta - chives 1. Pat your short ribs dry (for better colour), salt all over and ideally dry brine in the fridge over night - if not don’t worry just stick them straight in the pan on high heat 2. When you have developed nice colour, take them out and add your carrots, celery, onions with salt, pepper & garlic (5 mins) 3. Mix in your tomato paste & red wine - cook this off for a few mins 4. Now add your miso, chocolate, bay & thyme, stock & simmer 5. Now simmer either, 150 degrees C for 4 hours, 100 degrees C 6-8 hours or slow cooker high 4-6, low 6-8 (until fork tender) 6. Remove short ribs, and reduce your sauce down until thick 7. Strain this off through a strainer, add your short ribs back - this is where you could refrigerate for 1-3 days and then reheat 8. Or just plate up with mashed potatoes, ribs, sauce & chives 9. ENJOY 🔥 #fromscratch #familydinner #valentinesdinner #shortrib #valentines

5th attempt of the old Sourdough… 🍞 Recipe (2 loaves): - 1000g bread flour - 700g warm water - 250g starter - 20g salt 1. Mix the ingredients & leave for 30 mins (add a shower cap or wet tea towel) 2. First set of stretch & folds (3 times round) - cover 3. Proof for 3-4 hours or so (stretch & fold at least 3 times in this period) 4. Your dough should be bubbly, when you press it it should slowly come back. If it comes back quickly, leave it for another hour or so. 5. Split the dough in two, flatten out onto a floured work surface, tuck the sides, roll it up and pull into a ball 6. Add to a proofing basket or floured tea towel in a bowl (seam side up) - covered for 1-2 hours OR in the fridge overnight 7. Grab a Dutch oven, pre heat for half an hour in a 220-230 degree C oven 8. Flip onto a bread sling or baking paper, score if you want to & add to your Dutch oven 9. Bake 20-30 mins lid on, 20-30 mins lid off (depending how dark & chewy you want your crust) 10. Leave to cool for 30 mins & enjoy #sourdough #fromscratch #sourdoughrecipe

Spatchcock one-tray Harissa chicken 👌🏻🔥 Recipe: Chicken: 1. One whole chicken (optionally cut out the back bone) 2. Cover with 2 tbsp harissa, 1 tbsp honey, lemon juice, salt, pepper, smoked paprika, 2 garlic cloves 3. Bake 200-220 for 45 mins 4. Chop all of the limbs off & serve! Veggies: 1. Chop your veggies nice and thick (I went for carrot, red onion, cucumber) 2. Add to a bowl cover with oil, season with salt, pepper, smoked paprika & cumin 3. Add to the roasting dish Butter bean salad 1. Drained beans, diced cucumber, tomatoes, pepper 2. Add oil, salt, lemon juice, chopped mint & parsley #fromscratch #familydinner #healthydinner

Homemade Tacos Ingredients (Serves 4, Makes 8 Tacos) • For the Soft Shells: • 250g plain flour • 1/2 tsp salt • 150ml warm water • 2 tbsp olive oil • For the Seasoned Beef: • 400g lean beef mince + 1 can drained black beans • 1 tbsp olive oil • 1 tbsp brown sugar • 1 tsp smoked paprika • 1 tsp ground cumin • 1/2 tsp chili powder (optional) • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp dried oregano • Salt and black pepper to taste • Avo Yogurt: • 200g low-fat Greek yogurt • 1 garlic clove, finely minced • zest • smoked paprika/salt/pepper • For the Salsa: • 4 medium tomatoes & red pepper diced • 1/2 red onion, finely chopped • 1 garlic clove, minced • Juice of 1 lime/lemon • 1 tbsp fresh coriander chopped • Salt to taste Method 1. Make the Soft Shells: • Combine flour and salt in a bowl. Gradually add warm water and olive oil, mixing until a dough forms. Knead for 5 minutes until smooth. Cover and let rest for 15 minutes. • Divide the dough into 8 balls. Place a ball between two pieces of parchment paper and flatten using the bottom of a heavy saucepan. Roll out further if needed to achieve thin circles. • Cook each shell in a dry skillet over medium-high heat for 1-2 minutes per side until lightly browned. 2. Prepare the Seasoned Beef: • Heat olive oil in a skillet over medium heat. Add beef mince and cook, breaking it up with a spatula, until browned. • Mix brown sugar, smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper in a small bowl. Sprinkle the seasoning mix over the beef and stir well. Cook for another 2-3 minutes until aromatic. - finish with the beans 3. Make the Avo yogurt & salsa • Simply Combine everything 4. Now assemble and enjoy! Nutritional Info Per Taco Calories: ~350 | Protein: ~24g | Fats: ~12g | Carbs: ~30g #homemadewraps #healthkickseason #30minutemeals #onepanmeal #tacos

One-tray Pork Roast 🔥 Ingredients: - Pork Shoulder (mine was 1kg for 2.5 people @MagnessFarms ) - handful of potatoes per person - 2 handfuls of veg each (carrots, onion, apple) - thyme, sage, garlic, salt, pepper - 100ml apple juice/cider - 1 tsp apple cider vinegar - 1 tsp Dijon mustard - 300ml stock - 2 tsp cornflour with water - 2:1:1 liquid, eggs, flour for the Yorkshire’s 1. Pat your pork dry and salt all over (ideally leave in fridge from 1 hour - overnight) then get in the oven at 150-170c degrees low and slow for around 3 hours - mix your Yorkshire mix and refrigerate 2. Remove from the pan and add your potatoes, veggies and herbs - go in at 220c for 25 mins 3. Then add your oil to your muffin tins and get those hot for the Yorkshire’s 4. Add back your pork and get crispy for 20 mins, add your Yorkshire mix to the tins 5. Remove the veg and pork, get your pan on the heat and add your gravy ingredients and then strain through 6. Plate everything up and ENJOY! #onetrayroast #roastdinner #porkshoulder #fromscratch #familydinner #onetraydinner

Easy Chocolate Banana Raspberry Breakfast Cookies 🍪 🤤 Rough ingredients: - 2 ripe bananas (or stick your yellow bananas in the oven for 10 mins) - 50-100g oats (really just get the consistency you want to be able to shape the cookies) - handful of crushed or chopped raspberries (fresh or frozen) - as much chocolate as you fancy!! - 1/2 tsp baking powder, vanilla & a pinch of salt - bake at 180 degrees C for roughly 15 mins - leave to cool and enjoy with yogurt and berries! #breakfastideas #healthyrecipe #bananacookies #cookies #fromscratch

Mediterranean Style Chicken Salad 🥗 500 cals / 40g protein per portion Ingredients (salad) • 1 can (400g) chickpeas, drained and rinsed • 1 cucumber, diced • 1 red bell pepper, diced • 1/2 red onion, finely chopped • 100g cherry tomatoes, halved • 50g olives, halved • 50g feta cheese, crumbled (add just before serving if preferred) • 1/4 cup (60ml) olive oil • 2 tbsp red wine vinegar • 1 tsp dried oregano • Salt and pepper to taste + 2 chicken breasts + stale bread + Greek seasoning 1. Get your chicken seasoned and oiled up, then into a 150 degree C oven for 20 mins 2. Chop your veg and get it mixed up with some extra seasoning, vinegar & oil 3. Slice up your bread into cubes, oil, salt & get toasted for 5-10 mins 4. Sear your chicken breast to get a little colour, then slice 5. Plate up and top with feta, pumpkin seeds and a little more olive oil! #familydinner #30minutemeals #fromscratch