Greek Inspired Chicken Glow Bowl








Preparation Time



minutes Oven

Cooking Time

  • 1 tbsp + 2 tsp extra virgin olive oil
  • 2 cups cooked ancient grains
  • 2 x chicken breasts
  • 1 x 25 g sachet McCormick Greek Style Street Food
  • 2 x Lebanese cucumbers
  • 250 g cherry tomatoes, quartered
  • 1 tbsp finely chopped dill
  • 3 cups roughly chopped kale
  • 1 x avocado, finely sliced
  • ⅓ cup crumbled feta
  • 1 ½ tbsp sliced olives
  • ¼ cup roughly chopped mint
  • Juice and zest of 1 lemon
  1. Place chicken breasts in a bowl and empty the packet of seasoning over them. Rub the seasoning in, coating evenly. Set aside for 20 mins or up to overnight.
  2. Preheat your oven to 180°C.
  3. Heat an oven proof pan on the stove top on medium high heat. Add the oil then the chicken breast. Cook for 3 mins or until golden on one side. Turn, cook for 2 mins more then transfer to the oven and cook for 10 mins further.
  4. Allow the chicken to rest for a few minutes then slice finely, against the grain.
  5. Prep all your salad ingredients while the chicken cooks. Toss the tomatoes with 1 tsp of extra virgin oil and season with salt and pepper. Slice cucumbers in quarters length ways then chop in 1 cm thick slices, toss with the dill. Drizzle the kale in 1 tsp each of extra virgin olive oil and lemon juice, massage in and sprinkle with lemon zest. Peel, deseed and slice the avocado, drizzle over ½ tsp of lemon juice.
  6. Build the salad bowls by starting with ½ cup of the ancient grains, add kale, tomatoes, cucumber, chicken, avo. Then sprinkle with the feta, olives and mint. Drizzle over remaining lemon juice.
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