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Greek-style chicken bowl with whipped feta

Light & Healthy Under 60 Minutes

20min

Prep Time

15min

Cook Time

4

Servings

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 Southern Style Crumbed 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.