Greek Chicken Bowl 450x450

Greek Chicken Bowls

The perfect lunch to prep for the working week! Our Greek Chicken Bowls are absolutely delicious, with lots of fresh veges and our Yoghurt Sauce Dressing is a winner too. 

Ingredients

Salad

  • 250g cherry tomatoes, halved
  • 1 small telegraph cucumber, diced
  • 1 small red onion, finely diced
  • 100g feta cheese, cubed
  • 2 Tbsp olive oil 
  • 1 Tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp dried oregano

Yoghurt Sauce

Chicken & Rice

  • 600g boneless, skinless chicken thighs diced into 2-3cm pieces 
  • 3/4 cup Meadow Fresh Kalo Natural Yoghurt
  • 1 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 2 tsp olive oil
  • 2 x 250g microwave pouches brown rice 

Method

Salad

Combine tomatoes, cucumber, red onion and feta in a bowl. Whisk together oil, lemon juice, honey and oregano and season with a little salt and pepper. Add salad ingredients and toss to combine. 

Yoghurt Sauce

Whisk together all ingredients and season with salt and pepper to taste. 

Chicken & Rice

Season chicken with salt and pepper. Combine with yoghurt, oregano and garlic powder. Place oil in a large frying pan on medium heat. Add chicken and pan fry until browned all over and cooked through (about 8 minutes). Remove from heat. Microwave rice according to instructions on the packet. 

If eating immediately, serve chicken on rice, heap salad on top and finish with a generous dollop of yoghurt sauce. For meal prep, store chicken and rice together and salad and yoghurt sauce in a separate container. Chicken and rice can be reheated in the microwave before serving.