Greek Chicken & Lemon Potato Bowl

Ingredients · per serving

• 150 ml Chicken stock
• ½ medium Cucumber
• 2 tsp Dried oregano
• 2 medium Lemon
• 3 tbsp Fresh parsley
• 300 g Maris Piper potatoes
• 1 medium Tomato
• to taste Black pepper
• 3 cloves Garlic
• 200 g Chicken thigh fillets
• 40 g Kalamata olives
• 4 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 60 g Feta
• 75 g Long-grain rice
• ¼ medium Red onion
• to taste Salt

Instructions

1. Heat the oven to 220°C/200°C fan. Peel and cut the potatoes into 3cm chunks. Tip onto a roasting tin. Pour over the chicken stock, lemon juice, 1 tbsp olive oil, dried oregano, salt and pepper. Toss.
2. Roast 25-30 minutes, turning halfway, until the liquid has reduced and the potatoes are tender with crispy gold edges.
3. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat. Stir in lemon zest and chopped parsley.
4. Marinate the chicken: cube into 2cm pieces. Toss with olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Let sit 10 minutes.
5. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add the chicken in a single layer. Don't move for 90 seconds, then stir-fry 5 minutes until cooked through with charred edges.
6. Make the Greek salad: dice the cucumber and tomato. Slice the red onion thinly. Toss with red wine vinegar, olive oil, dried oregano, salt and pepper.
7. Build the bowls: rice as base. Pile on the chicken, lemon potatoes and Greek salad. Add olives and crumble feta over the top. Scatter parsley and a lemon wedge.

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