Green Goddess Bowl
Feeds 1-2
It's written in the title - feel like a goodness goddess with this healthy but ridiculously tasty marinated chicken salad bowl. When you're #feelingyourself after the gym and you want to make something healthy but full of flavour, this is it.
My veggie-hating dad, once again, lapped it up - he practically licked the plate! If you want to put a smile on your family's face as much as I do then seriously, make this.
This is my favourite ever chicken marinade, i could bathe in the stuff if it wasn't... sticky.
PRO TIPS
Put some of your favourite veggies on this.
Choose a different hummus! You like red pepper? Give it a go. Whatever you're vibing, i'm vibing too.
Vegan/Vegetarian: Remove the feta, remove the chicken, grill some tofu or baby corn in the marinade.
The longer the chicken marinates, the better.
Recipe
Ingredients
Chicken Marinade
2-4 chicken breasts
3 tablespoons of olive oil
3 tablespoons of soya sauce
3 tablespoons of fresh lemon juice
1/4 cup of brown sugar
3 garlic cloves, crushed
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon of Worcestershire sauce
2 tablespoons of chopped coriander
1 tablespoon of chopped mint
Marinated Feta
1 cup of cubed feta
3 mild chillies, deseeded and and thinly sliced
3 tablespoons of olive oil
2 tablespoons of chopped mint
Pinch of salt
Salad bowl
Marinated chicken
Marinated feta
2 tablespoons of Morrocan hummus
2 cups of baby spinach, washed
2 cups of lamb lettuce, washed
1 ripe avocado
1 tablespoons of coriander
2 cups of fresh cherry tomatoes, halved
Half a cucumber, sliced (I also pickled some)
1 cup of bulgur wheat, cooked
Method
Chicken Marinade
Mix all ingredients bar the chicken together, place in a resealable bag, place your chicken breasts in and make sure they are fully coated. Put the bag in the fridge and leave for minimum 1 hour.
Feta Marinade
Mix together all the ingredients bar the feta. Place the feta in the marinade and make sure the marinade covers all of the feta. Cover and place in a fridge for 4 - 12 hours.
Salad Bowl
Grill the chicken until cooked and caramelised/brown on the outside. Place aside to rest.
Blend the avocado and coriander together to create a smooth avocado sauce.
Put the spinach and lamb lettuce in your salad bowl. Then put all other ingredients including the chicken and avocado sauce on top. Pour the olive oil marinade from the feta over the top of the salad when ready to serve.
ENJOY PLZ xxx
Stay Salty,
Romy xx