Uploaded July 2019 | Updated September 2026, 7 hours ago
Thanks to Odysea for sponsoring this video. I have teamed up with ‘Odysea’ who offer a wide array of high quality Greek and Mediterranean foods, and they are giving away a bundle to one lucky winner over on their Instagram page. No surprise that I am a huge fan of their extra-virgin olive oil amongst other products. I have created two recipes using their range of delicious foods. Find the full recipes and details on how to enter their competition below.
Connect with me:
» Instagram: instagram.com/tishwonders
» Facebook: facebook.com/TishWonders
» Twitter: twitter.com/tishwonders
Ebooks:
» tishwonders.co.uk/shop
» To enter the Odysea competition (UK only):
1. Head to their Instagram page and click on their post about my recipes https://www.instagram.com/odysea_ltd/...
2. Make sure you’re following them, like the post and comment tagging a friend for the chance to win a bundle of Odysea products, including the ingredients used in this video
» Odysea’s website: odysea.com
» Odysea’s Instagram: https://www.instagram.com/odysea_ltd/...
» Odysea products I used:
Chickpea & Feta Salad, Balsamic, Honey & Walnut Dressing
Odysea Organic PGI Chania Extra Virgin Olive Oil https://www.odysea.com/odysea-organic...
Odysea Pine & Fir Tree Honey https://www.odysea.com/odysea-pine-fi...
Odysea Balsamic Glaze https://www.odysea.com/odysea-balsami...
Odysea Organic Feta cheese https://www.odysea.com/odysea-organic...
Preserved Lemon traybake Chicken:
Odysea Organic PGI Chania Extra Virgin Olive Oil https://www.odysea.com/odysea-organic...
Odysea Pine & Fir Tree Honey https://www.odysea.com/odysea-pine-fi...
Odysea Preserved Beldi Lemons https://www.odysea.com/odysea-preserv...
Odysea Big Kalamata Olives https://www.odysea.com/odysea-big-kal...
Odysea Roasted Red & Yellow Peppers https://www.odysea.com/odysea-flame-r...
CHICKPEA & FETA SALAD, BALSAMIC HONEY & WALNUT DRESSING:
» Serves: 4-6 (side dish)
1 red pepper
2 medium courgettes
1 large aubergine
200g cherry tomatoes
2 tbsp. Odysea extra-virgin olive oil
pinch sea salt
1 tsp. dried oregano
75g Odysea organic feta
5-7 basil leaves (optional)
Balsamic, honey & walnut dressing
4 tbsp. Odysea extra-virgin olive oil
1 tsp. Odysea balsamic glaze
1 tsp. Odysea pine & fir tree honey
20g fresh mint
½ tsp. grain mustard
¼ finely diced red onion
5 chopped walnuts
sea salt & black pepper (to taste)
Chickpeas
1 cup cooked chickpeas
1.5 tbsp. Odysea extra virgin olive oil
sea salt & black pepper (to taste)
1 tsp. dried oregano
1 tsp. dried garlic powder
½ tsp. paprika
» Method:
1. Preheat oven to 190C. Chop and slice the aubergine, pepper, courgette whilst keeping the cherry tomatoes whole. Place all vegetables onto a baking tray, drizzle with extra-virgin olive oil making sure all vegetables are covered. Season with sea salt and dried oregano. Place tray into oven for 25 minutes.
2. Prepare the balsamic, honey and walnut dressing by placing all ingredients into a bowl and mix.
3. Place all chickpea ingredients into a bowl and mix. Heat a pan on a medium heat. Place the coated chickpeas into the pan and mix for 3-4 minutes until chickpeas are golden and crunchy.
4. To serve, remove roasted vegetables and place on a large serving dish. Scatter over fresh basil and crunchy chickpeas. Drizzle over the balsamic, honey and walnut dressing. Finish off by crumbling over the feta.
PRESERVED LEMON TRAY BAKE CHICKEN BREAST:
4 organic chicken breasts
1 jar Odysea flame roasted red & yellow peppers
50g Odysea pitted Kalamata olives
100g Odysea preserved beldi lemons
1 tsp. Odysea pine & fir tree honey
4 tbsp. Odysea extra-virgin olive oil
5 garlic cloves
40g fresh parsley
½ tbsp. chopped fresh sage
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary
¾ tsp. sea salt
½ tsp. black pepper
2 tbsp. lemon juice
½ tsp. lemon rind
» Method:
1. Place chicken breast in a bowl and scatter over the fresh chopped herbs, minced garlic, sea salt, black pepper, olive oil, lemon juice and lemon rind. Combine ingredients. Place in the fridge to marinade for 2-4 hours (optional).
2. Preheat oven to 180C. Place the chopped flame roasted red & yellow peppers, Kalamata olives and sliced preserved beldi lemons onto a large tray.
3. Heat a pan on a medium heat. Place in chicken breasts and cook for 3-4 minutes on each side to get a golden colour.
4. Transfer the chicken breast to the large tray and place into the oven for 20-25 minutes until chicken is thoroughly cooked.
5. Serve.
Thanks to Odysea for sponsoring this video. I have teamed up with ‘Odysea’ who offer a wide array of high quality Greek and Mediterranean foods, and they are giving away a bundle to one lucky winner over on their Instagram page. No surprise that I am a huge fan of their extra-virgin olive oil amongst other products. I have created two recipes using their range of delicious foods. Find the full recipes and details on how to enter their competition below.
Connect with me:
» Instagram: instagram.com/tishwonders
» Facebook: facebook.com/TishWonders
» Twitter: twitter.com/tishwonders
Ebooks:
» tishwonders.co.uk/shop
» To enter the Odysea competition (UK only):
1. Head to their Instagram page and click on their post about my recipes https://www.instagram.com/odysea_ltd/...
2. Make sure you’re following them, like the post and comment tagging a friend for the chance to win a bundle of Odysea products, including the ingredients used in this video
» Odysea’s website: odysea.com
» Odysea’s Instagram: https://www.instagram.com/odysea_ltd/...
» Odysea products I used:
Chickpea & Feta Salad, Balsamic, Honey & Walnut Dressing
Odysea Organic PGI Chania Extra Virgin Olive Oil https://www.odysea.com/odysea-organic...
Odysea Pine & Fir Tree Honey https://www.odysea.com/odysea-pine-fi...
Odysea Balsamic Glaze https://www.odysea.com/odysea-balsami...
Odysea Organic Feta cheese https://www.odysea.com/odysea-organic...
Preserved Lemon traybake Chicken:
Odysea Organic PGI Chania Extra Virgin Olive Oil https://www.odysea.com/odysea-organic...
Odysea Pine & Fir Tree Honey https://www.odysea.com/odysea-pine-fi...
Odysea Preserved Beldi Lemons https://www.odysea.com/odysea-preserv...
Odysea Big Kalamata Olives https://www.odysea.com/odysea-big-kal...
Odysea Roasted Red & Yellow Peppers https://www.odysea.com/odysea-flame-r...
CHICKPEA & FETA SALAD, BALSAMIC HONEY & WALNUT DRESSING:
» Serves: 4-6 (side dish)
1 red pepper
2 medium courgettes
1 large aubergine
200g cherry tomatoes
2 tbsp. Odysea extra-virgin olive oil
pinch sea salt
1 tsp. dried oregano
75g Odysea organic feta
5-7 basil leaves (optional)
Balsamic, honey & walnut dressing
4 tbsp. Odysea extra-virgin olive oil
1 tsp. Odysea balsamic glaze
1 tsp. Odysea pine & fir tree honey
20g fresh mint
½ tsp. grain mustard
¼ finely diced red onion
5 chopped walnuts
sea salt & black pepper (to taste)
Chickpeas
1 cup cooked chickpeas
1.5 tbsp. Odysea extra virgin olive oil
sea salt & black pepper (to taste)
1 tsp. dried oregano
1 tsp. dried garlic powder
½ tsp. paprika
» Method:
1. Preheat oven to 190C. Chop and slice the aubergine, pepper, courgette whilst keeping the cherry tomatoes whole. Place all vegetables onto a baking tray, drizzle with extra-virgin olive oil making sure all vegetables are covered. Season with sea salt and dried oregano. Place tray into oven for 25 minutes.
2. Prepare the balsamic, honey and walnut dressing by placing all ingredients into a bowl and mix.
3. Place all chickpea ingredients into a bowl and mix. Heat a pan on a medium heat. Place the coated chickpeas into the pan and mix for 3-4 minutes until chickpeas are golden and crunchy.
4. To serve, remove roasted vegetables and place on a large serving dish. Scatter over fresh basil and crunchy chickpeas. Drizzle over the balsamic, honey and walnut dressing. Finish off by crumbling over the feta.
PRESERVED LEMON TRAY BAKE CHICKEN BREAST:
4 organic chicken breasts
1 jar Odysea flame roasted red & yellow peppers
50g Odysea pitted Kalamata olives
100g Odysea preserved beldi lemons
1 tsp. Odysea pine & fir tree honey
4 tbsp. Odysea extra-virgin olive oil
5 garlic cloves
40g fresh parsley
½ tbsp. chopped fresh sage
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh rosemary
¾ tsp. sea salt
½ tsp. black pepper
2 tbsp. lemon juice
½ tsp. lemon rind
» Method:
1. Place chicken breast in a bowl and scatter over the fresh chopped herbs, minced garlic, sea salt, black pepper, olive oil, lemon juice and lemon rind. Combine ingredients. Place in the fridge to marinade for 2-4 hours (optional).
2. Preheat oven to 180C. Place the chopped flame roasted red & yellow peppers, Kalamata olives and sliced preserved beldi lemons onto a large tray.
3. Heat a pan on a medium heat. Place in chicken breasts and cook for 3-4 minutes on each side to get a golden colour.
4. Transfer the chicken breast to the large tray and place into the oven for 20-25 minutes until chicken is thoroughly cooked.
5. Serve.
