Lemony Chicken & Tzatziki Bowls

Ingredients

• 500g Paddock to Pantry Boneless Skinless Chicken Thigh
• 1 cup quinoa or couscous
• 2–3 handfuls rocket or mixed salad leaves
• ½ cucumber, roughly chopped
• 1 punnet cherry tomatoes, halved
• ½ red onion, finely diced
• Kalamata olives
• Feta, crumbled
• 1 Obela Tzatziki Dip
• 1 lemon
• Olive oil
• 1 tsp dried oregano
• 1 tsp garlic
• Salt & pepper

Instructions

1. Season the chicken - Add the chicken thighs to a bowl with a drizzle of olive oil, the juice of half a lemon, oregano, garlic and a good pinch of salt and pepper. Toss until the chicken is well coated.
2. Prepare the couscous- Cook the couscous according to the packet instructions. Once ready, fluff it with a fork and set aside to cool slightly while you prepare the rest of the bowl.
3. Prepare the salad - While the couscous cooks, halve the cherry tomatoes, chop the cucumber and finely slice the red onion. Have your rocket, olives and feta ready to go.
4. Cook the chicken - Heat a frying pan over medium-high heat. Add the chicken thighs and cook for approximately 5–7 minutes on each side, depending on their thickness, until golden and completely cooked through. Rest for a few minutes before slicing.
5. Build your bowls - Divide the rocket and couscous between two bowls. Add the cucumber, cherry tomatoes, red onion and Kalamata olives, then arrange the sliced lemon chicken over the top.
6. Finish with the good stuff - Crumble over the feta and add a generous spoonful of Obela Tzatziki. Finish with a squeeze of fresh lemon and a little extra oregano or cracked pepper.