Greek Chicken Souvlaki Bowl

What you need

Ingredients

Measured for 4 servings.

• 650 gChicken Breast, raw
• 560 gQuinoa Cooked
• 200 gGreek Yogurt 2%
• 240 gCucumber
• 240 gTomato
• 80 gFeta
• 45 gLemon Juice
• 12 gOlive Oil

Make it

Method

1. 01

   Cut the 650 g chicken breast into similarly sized 2–3 cm pieces. Toss with the measured 12 g olive oil and about half of the 45 g lemon juice; leave covered in the refrigerator while preparing the vegetables, within the 20-minute preparation time. Do not reuse raw-chicken marinade as a dressing.

2. 02

   Finely dice or grate the 240 g cucumber, squeeze out excess liquid, then fold it into the 200 g Greek yogurt. Dice the 240 g tomato and crumble the 80 g feta. Keep the yogurt mixture chilled while the chicken cooks.

3. 03

   Heat a wide nonstick pan over medium-high heat. Cook the chicken in a single layer, in batches if needed, turning until lightly browned and the thickest piece reaches 74°C at the centre; allow roughly 8–12 minutes depending on piece size and pan crowding. Reheat the measured 560 g already-cooked quinoa separately until steaming hot; this recipe does not include cooking dry quinoa.

4. 04

   Divide the warm quinoa and cooked chicken evenly among four bowls. Add tomato, cucumber yogurt and feta in equal shares, then spoon over the remaining measured lemon juice. Serve immediately, keeping the cold yogurt separate from hot components until plating.