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
- 1 cup Meadow Fresh Kalo Natural Yoghurt
- 1/4 cup mint leaves, finely chopped
- Zest of 1/2 lemon
- 1 Tbsp lemon juice
- 1/4 tsp garlic powder
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.
