It’s called a Greek feast for good reason, Chef! Chicken is pan-fried until golden and spiced with Greek salt. Served with silky onion & cauliflower roasted in the oven and a creamy feta & olive salad.
Greek Chicken & Cauliflower Bowl
Greek Chicken & Cauliflower Bowl
with Kalamata olives & Danish-style feta
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cauliflower Florets
- Chicken
- Cucumber
- Danish-style Feta
- Dried Oregano
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Greek Salt
- Lemon Juice
- Onion
- Onions
- Pitted Kalamata Olives
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the cauliflower and Onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
BUTTERY Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Greek salt. Remove from the pan and rest for 5 minutes before slicing.
FETA SALAD
Place the Tomatoes and Cucumber into a salad bowl. Toss through the leaves, ½ the lemon juice (to taste), the olives, the feta, the oregano, a drizzle of olive oil and season. Set aside.
DELISH DINNER
Serve up the roasted veg with the sliced Chicken alongside. Drizzle with the remaining lemon juice (to taste). Plate the dressed salad on the side and get to eating, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the cauliflower and Onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
BUTTERY Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Greek salt. Remove from the pan and rest for 5 minutes before slicing.
FETA SALAD
Place the Tomatoes and Cucumber into a salad bowl. Toss through the leaves, ½ the lemon juice (to taste), the olives, the feta, the oregano, a drizzle of olive oil and season. Set aside.
DELISH DINNER
Serve up the roasted veg with the sliced Chicken alongside. Drizzle with the remaining lemon juice (to taste). Plate the dressed salad on the side and get to eating, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the cauliflower and Onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
BUTTERY Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Greek salt. Remove from the pan and rest for 5 minutes before slicing.
FETA SALAD
Place the Tomatoes and Cucumber into a salad bowl. Toss through the leaves, ½ the lemon juice (to taste), the olives, the feta, the oregano, a drizzle of olive oil and season. Set aside.
DELISH DINNER
Serve up the roasted veg with the sliced Chicken alongside. Drizzle with the remaining lemon juice (to taste). Plate the dressed salad on the side and get to eating, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the cauliflower and Onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
BUTTERY Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Greek salt. Remove from the pan and rest for 5 minutes before slicing.
FETA SALAD
Place the Tomatoes and Cucumber into a salad bowl. Toss through the leaves, ½ the lemon juice (to taste), the olives, the feta, the oregano, a drizzle of olive oil and season. Set aside.
DELISH DINNER
Serve up the roasted veg with the sliced Chicken alongside. Drizzle with the remaining lemon juice (to taste). Plate the dressed salad on the side and get to eating, Chef!
Frequently Asked Questions
What is the preparation time for Greek Chicken & Cauliflower Bowl?
The preparation time for Greek Chicken & Cauliflower Bowl with Kalamata olives & Danish-style feta is between 20 and 35 minutes.
What is the total time required to make Greek Chicken & Cauliflower Bowl with Kalamata olives & Danish-style feta?
The total time required to make Greek Chicken & Cauliflower Bowl with Kalamata olives & Danish-style feta is between 35 and 50 minutes.
How many servings does Greek Chicken & Cauliflower Bowl provide?
4 servings
What are the main ingredients in Greek Chicken & Cauliflower Bowl?
Cauliflower Florets, Chicken, Cucumber, Danish-style Feta, Dried Oregano, Free-range Chicken Breast/s, Free-range Chicken Breasts, Greek Salt, Lemon Juice, Onion, Onions, Pitted Kalamata Olives, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Greek Chicken & Cauliflower Bowl?
Calories: 456, Carbs: 33 grams, Fat: grams, Protein: 46.4 grams, Sugar: 16.3 grams, Salt: 4178 grams
How do I prepare Greek Chicken & Cauliflower Bowl?
DELISH DINNER: Serve up the roasted veg with the sliced chicken alongside. Drizzle with the remaining lemon juice (to taste). Plate the dressed salad on the side and get to eating, Chef! FETA SALAD: Place the tomatoes and cucumber into a salad bowl. Toss through the leaves, ½ the lemon juice (to taste), the olives, the feta, the oregano, a drizzle of olive oil and season. Set aside. BUTTERY CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Greek salt. Remove from the pan and rest for 5 minutes before slicing. ROAST WITH THE MOST: Preheat the oven to 200°C. Spread the cauliflower and onion on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
What should be prepared from my kitchen to make Greek Chicken & Cauliflower Bowl?
Cauliflower Florets, Chicken, Cucumber, Danish-style Feta, Dried Oregano, Free-range Chicken Breast/s, Free-range Chicken Breasts, Greek Salt, Lemon Juice, Onion, Onions, Pitted Kalamata Olives, Salad Leaves, Tomato, Tomatoes
How many calories does Greek Chicken & Cauliflower Bowl have?
456 calories
How much fat content does Greek Chicken & Cauliflower Bowl have?
grams
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