These vibrant bowls come to life in just 30 minutes, boasting herbed chicken strips, crisped to perfection and nestled over a mix of quinoa, crisp veggies and olives. Topped with a dollop of creamy tzatziki, a sprinkle of feta and a citrus pop from a fresh lemon squeeze, this dish is quick, convenient and crammed with flavour.
Time to cook: 30
Serves: 2
Ingredients:
- 300g (10.5oz) chicken thigh, sliced into strips
- 1 tbsp extra virgin olive oil
- 2 tbsp Greek yoghurt
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 2 garlic cloves, finely chopped
To serve:
- ¼ head iceberg lettuce, shredded, 2 handfuls
- 2 cups cooked quinoa
- 2 baby cucumbers, sliced on the round
- 10 cherry tomatoes, quartered
- 10 kalamata olives
- ⅛ red onion, finely sliced
- 3 tbsp tzatziki
- 30g (1oz) feta, crumbled
- 1 lemon
Method:
Place the chicken strips in a mixing bowl. Add in the olive oil, Greek yoghurt, dried oregano and paprika. Stir to coat. Season generously with sea salt and black pepper. If time allows, leave to marinate for 20 minutes or longer.
Place the chicken strips in the air-fryer basket in one even layer. Sprinkle the garlic over the top. Air fry at 200°C or 390°F for 6 minutes. Note: cook-time will vary depending on the size of your chicken strips.
Arrange the lettuce and quinoa across two serving bowls. Add the cucumber, cherry tomatoes, olives, red onion and tzatziki. Place the chicken on top, crumble over the feta and finish with a generous squeeze of fresh lemon juice.
