Balanced Chicken Thigh Souvlaki Bowls

Nutrition per serve

Ingredients

• 2pcs potato
• 10g Greek seasoning
• 1pcs red onion
• 300g chicken thigh fillets
• 1pcs tomato
• 50g mixed salad leaves
• 23ml olive oil
• 15ml red wine vinegar
• 5ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Roast fries
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1.5cm-thick chips. Put the potato on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25-27 mins until golden and tender. Scatter with 2 tsp Greek seasoning (see Kitchen 101) and toss to coat.
2. Step 2 — Make pickled onion
   Meanwhile, thinly slice the onion with a sharp knife or mandoline. Combine 3 tsp red wine vinegar, 1 tsp sugar and a pinch of Greek seasoning in a bowl. Add the onion, season with salt and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Cook chicken
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 5-6 mins each side until browned and cooked through. Remove the pan from the heat. Add the remaining Greek seasoning and 1 tbs water to the chicken, season with salt and pepper and turn to coat.
4. Step 4 — Toss salad
   While the chicken is cooking, drain the pickled onion, reserving the pickling liquid. Cut the tomato into thin wedges. Combine 2 tsp pickling liquid and 2 tsp olive oil in a large bowl. Add the tomato and salad leaves and toss to coat.
5. Step 5 — Serve up
   Slice the chicken. Divide the chicken, fries and salad among bowls and and serve with the mayonnaise. Enjoy!
6. Step 6 — Kitchen 101
   Our Greek seasoning adds a delicious finishing touch to a dish. With ingredients such as oregano, parsley, mint and marjoram, this seasoning is best added at the end of cooking to prevent it from burning.

Allergens

Sulfit, Eier, Gluten, Wheat