Greek-style chicken bowl with whipped feta

Prep time
20min
Cook time
15min
Serves
4

A light and fresh dinner option for a hot evening.

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:

  1. 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.
  2. Prepare the whipped feta: Combine all the ingredients in a blender and pulse until creamy.
  3. Toss the kale, 2 tablespoons olive oil, lemon juice and olives in a bowl.
  4. To serve, spread the whipped feta on the plate, top with the kale salad, grains and chicken strips. Garnish with oregano and pistachio nuts.