LOADED GREEK CHICKEN SALAD BOWL
Serves 2
Directions
- 1Slice the potatoes into thin strips.
- 2Place the sliced potatoes in a pot of boiling water and par boil for 5 minutes.
- 3Drain the par-boiled potatoes.
- 4Season the potatoes with aromat seasoning and olive oil.
- 5Air fry the seasoned potatoes at 200°C for 18-20 minutes.
- 6Marinate the diced chicken breast with minced garlic, paprika, cumin, chilli powder, a squeeze of lemon juice, natural Greek style yoghurt, salt, pepper, and olive oil.
- 7Mix the chicken marinade well and let it sit for at least 30 minutes.
- 8Heat a pan on medium heat and add the marinated chicken, frying for 10-15 minutes until browned.
- 9In a bowl, mix tzatziki ingredients: heaped natural Greek yoghurt, grated baby cucumber (water removed), chopped mint leaves, minced garlic, a squeeze of lemon, olive oil, salt, and pepper until smooth.
- 10In another bowl, mix Greek salad ingredients: quartered cherry tomatoes, sliced baby cucumbers, thinly sliced red onion, olives, dried dill, crumbled feta cheese, and olive oil.
- 11Assemble each bowl with the cooked chips, Greek salad, chicken, tzatziki, and half a pita.
Ingredients
- 1 sliced in half pita
- 400 g uncooked potato
- 2 tsp aromat seasoning
- 1 tsp olive oil
- 200 g uncooked chicken breast, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 0.5 tsp chilli powder
- squeeze lemon juice
- 15 g natural Greek style yoghurt
- Salt
- pepper
- 1 tsp olive oil
- 2 heaped tbsp natural Greek yoghurt
- 1 baby cucumber, grated and water removed
- 2 mint leaves, chopped
- 1 clove garlic, minced
- squeeze lemon
- 1 tsp olive oil
- Salt
- pepper
- 5 cherry tomatoes, quartered
- 2 baby cucumbers, sliced
- 0.5 red onion, thinly sliced
- 5 to 6 olives
- 0.5 tsp dried dill
- 50 g feta cheese, crumbled
- 1 tsp olive oil
Equipment
knifecutting boardbowlstrainerair fryerpan
Tips
- For best flavor, let the chicken marinate for at least 30 minutes.
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