Greek Chicken Bowl

• servings: two serving
• total time: 26 minutes

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

Directions

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.