Greek Inspired Hot Honey Chicken Bowls
Servings: 2 -3 servings
Ingredients
For the chicken
- 2 large chicken breasts (cut into thin strips)
- 1.5 tablespoons hot honey
- Splash of olive oil
- 1 teaspoon chilli powder
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt and black pepper
For the chips
- 2 large baking potatoes
- Olive oil
- Salt and black pepper
For the tzatziki
- 200 ml dairy free plain yoghurt
- 1/2 a cucumber (grated and all the water squeezed out)
- 1 teaspoon fresh chopped parsley
- 1 teaspoon fresh chopped mint
- Salt and black pepper
- Juice of half a lemon
For the salad (optional - can be changed depending on what you have in)
- Lettuce
- Cucumber
- Tomatoes
- Red onion
- Pomegranate seeds
For the garlic pitta
- 2 Gluten free pittas
- 2 tablespoons Dairy free butter
- 0.5 teaspoon garlic granules
- 0.5 teaspoon mixed herbs
Instructions
- Start by preparing your chicken. To a large bowl add your chicken strips, hot honey, olive oil, chilli powder, paprika, garlic granules, parsley, salt and black pepper. Mix well until coated and then set aside for 15 minutes.
- Next make your homemade chips. Peel your potatoes and cut into chip shapes, place in a bowl and add a little olive oil, salt and black pepper - mix well. I like to cook these in the air fryer at 190C for 30 minutes until crispy but they can also be cooked in the oven (they will take around 45-60 minutes).
- Place the the chicken in the air fryer and cook for 12 minutes at 165C or until cooked through. This can also be cooked in the oven but will take longer - 25 to 30 minutes.
- Prepare the garlic pitta. Mix the dairy free butter with garlic granules and mixed herbs, spread onto the pittas and then cook in the oven at 180C for 10 minutes.
- Prepare the Tzatziki. In a bowl mix your dairy free yoghurt with grated cucumber (ensure all of the water has been squeezed out of the cucumber), parsley, mint, salt, pepper and lemon juice. Set aside.
- Serve everything together with the salad.