Oregano chicken with warm tomato and olive salsa

1 Place the chicken on a plate. Sprinkle both sides of chicken with oregano.

2 Heat 2 teaspoons of olive oil in a large non-stick frying pan. Cook onion, stirring, for about 5 minutes, or until softened. Add the tomatoes. Cook, stirring, for 5 minutes or until softened. Add the olives and the capers. Toss to combine. Season with cracked black pepper. Remove from heat.

3 Meanwhile, heat 1 tablespoon of olive oil in a medium non-stick frying pan over high heat. Cook the chicken for 4 minutes on each side, or until cooked through.

4 Meanwhile, place couscous in a medium heatproof bowl. Cover the couscous with 1 cup of boiling water, stir once, and cover bowl tightly with plastic wrap. Set aside for 5 minutes. Uncover and fluff the couscous with a fork. Stir in lemon zest and half of the juice.

5 Place the baby salad leaves, 2 teaspoons of olive oil and the remaining lemon juice in a bowl. Season with pepper and toss to combine. Divide the couscous among four serving plates. Top with the chicken and then the warm salsa. Scatter over with feta and basil. Serve with salad and lemon wedges.