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Mediterranean Chicken Bowls
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Mediterranean Chicken Bowls

1 h 5 minServes 6Nutri-Score B€€
from @linds.hampton12 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless skinless chicken breasts (cut into bite-sized pieces)Meat1 kg
  • olive oil (for the chicken marinade)Pantry30 ml
  • lemon (juiced)Produce1 piece
  • garlic powder (for the chicken)Spices8 g
  • onion powder (for the chicken)Spices5 g
  • paprika (for the chicken)Spices5 g
  • dried oregano (for the chicken)Spices3 g
  • ground cumin (for the chicken)Spices4 g
  • ground coriander (for the chicken)Spices2 g
  • salt (for the chicken)Spices6 g
  • black pepper (for the chicken)Spices1 g
  • basmati rice (dry)Grains400 g
  • chicken brothPantry960 ml
  • olive oil (for the rice)Pantry15 ml
  • ground turmeric (for the rice)Spices1.5 g
  • garlic powder (for the rice)Spices1.5 g
  • salt (for the rice)Spices3 g
  • romaine lettuce (chopped)Produce200 g
  • traditional hummusFresh150 g
  • roasted red pepper hummusFresh150 g
  • tzatzikiFresh150 g
  • corn (cooked, with its butter sauce)Produce200 g
  • kalamata olives (sliced)Pantry80 g
  • pita chips (crushed)Bakery60 g

per serving

Nutrition

591kcal

Carbs
67 g
Proteins
42 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Mixing bowl
  • Saucepan
  • Frying pan

step by step

Method

  1. Marinate the chicken

    • Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
    • Add the olive oil, lemon juice, garlic powder, onion powder, paprika, dried oregano, cumin, coriander, salt and black pepper.
    • Toss until the chicken is evenly coated, then let it marinate.
    Step 1

  2. Air fry the chicken

    • Preheat the air fryer to 200 °C (400 °F) and line the basket with parchment paper.
    • Arrange the chicken in a single layer, working in batches if needed.
    • Cook, shaking the basket halfway through, until the chicken is cooked through and reaches 74 °C (165 °F) internally.
    Step 2

  3. Toast and cook the rice

    • Heat the olive oil in a saucepan, add the basmati rice and toast it, stirring.
    • Stir in the garlic powder, turmeric and salt.
    • Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed.
    Step 3

  4. Prepare the toppings

    • Chop the romaine lettuce and place it in a bowl.
    • Crush the pita chips.
    • Warm the corn with about half of its butter sauce.
    Step 4

  5. Assemble the bowls

    • Add a portion of rice and chicken to each bowl.
    • Top with romaine, corn, tzatziki, traditional hummus and roasted red pepper hummus.
    • Finish with crushed pita chips and sliced kalamata olives.
    Step 5
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