Lifestyle
Greek-style chicken bowl with whipped feta and kale salad
If you love Mediterranean flavours, this Greek-style chicken bowl with whipped feta is about to become your new favourite meal.
These Greek-style chicken bowls bring all the bold, zesty flavours of Mediterranean street food straight to your kitchen. Think oven-roasted crumbed chicken strips, perfectly seasoned and tender, served bowl-style. Top with pistachio nuts, pitted Greek olives, and kale salad, and you’ve got a bowl that’s not only tasty but healthy, too. Recipe compliments of Astral Chicken.
Serves: 4 | Preparation time: 20min | Cooking time: 15min
Ingredients
- 400g Southern Style Crumbed Chicken Strips
- 3 cups (750ml) chopped kale
- 2 Tbsp (30ml) olive oil
- lemon juice
- ½ cup (125ml) pitted Greek olives
- 250g bulgur, quinoa and lentils or grain of your choice, cooked
- Handful of fresh oregano
- 3 Tbsp (45ml) pistachio nuts
For the whipped feta sauce:
- 250g feta crumbled
- ¾ cup (180ml) full cream yoghurt
- 2 Tbsp (30ml) extra virgin olive oil
- 2 Tbsp (30ml) fresh lemon juice
- 1 garlic clove
Method
- Cook chicken strips from frozen at 180°C in the air fryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once cooked, let it rest for 1-2 minutes. Set aside.
- Prepare the whipped feta. Combine all the ingredients in a blender and pulse until creamy.
- Toss the kale, 2 tablespoons olive oil, lemon juice and olives in a bowl.
- To serve, spread the whipped feta on the plate, top with the kale salad, grains and chicken strips. Garnish with oregano and pistachio nuts.
