The spice mix on this chicken is so perfect with all the fresh veg and herbs in this ‘glow bowl’. Full of stuff that makes me feel good, plus textures and flavours that I love: creamy avocado, nutty al dente grains, bright toms, tangy lemon, salty feta and the dill coated crunchy cucumber. And the super juicy pan roasted chicken breast is coated in the McCormick Greek Style Street Food seasoning – garlic, oregano and a hint of mint and lemon. Such a delicious time!

You can use any ancient grains you like, quinoa, freekeh, Pearl barley etc. I used a mix of the last two. As there’s some salty ingredients involved I don’t add any extra salt to the kale. If you want to cut back on the salt you could skip the olives.

Dill and cucumber is such a great time, and it really helps lift all the flavours of this salad, if you only want to purchase 1 fresh herb you could skip the mint, the spice mix already has some mint in it so that flavour will come through anyway.

Serves 4

Ingredients

1 Tbs + 2 tsps extra virgin olive oil

2 cups cooked ancient grains

2 x chicken breasts

1 packet McCormick Greek Style Street Food seasoning

2 x Lebanese cucumbers

250g cherry tomatoes or similar, quartered

1 Tbs finely chopped dill

3 cups roughly chopped kale

1 avocado, finely sliced

1/3 cup crumbled Feta

1.5 Tbs sliced olives

1/4 cup roughly chopped mint

Juice and zest of 1 lemon

Directions

Place chicken breasts in a bowl and empty the packet of seasoning over them. Rub the seasoning in, coating evenly. Set aside for 20 mins or up to overnight.

Preheat your oven to 180C.

Heat an oven proof pan on the stove top on medium high heat. Add the oil then the chicken breast. Cook for 3 minutes or until golden on one side. Turn, cook for 2 minutes more then transfer to the oven and cook for 10mins further, or until 70-74c.

Allow the chicken to rest for a few minutes then slice finely, against the grain.

Prep all your salad ingredients while the chicken cooks:

-toss the tomatoes with a tsp of extra virgin oil and season with salt and pepper.

-slice cucumbers in quarters length ways then chop in 1 cm thick slices. Toss with the dill.

-drizzle the kale in 1 tsp each of extra virgin olive oil and lemon juice, massage in. Sprinkle with lemon zest.

-peel, deseed and slice the avocado, drizzle over ½ tsp of lemon juice to keep it fresh. This also makes it taste fab because acid and fat are great friends.

Build the salad bowls by starting with 1/2 a cup of the ancient grains, add kale, tomatoes, cucumber, chicken, avo. Then sprinkle with the feta, olives and mint. Drizzle over remaining lemon juice.

HH. x

*please note this post is sponsored by McCormick’s.