Roast Chicken, Walnut & Feta Bowls
[dropcap style=”font-size: 60px; color: #9b9b9b;”] I[/dropcap] have a bit of a thing for one-tray roast dinners at the moment. I love being able to pop everything in the oven, set the timer and then read books with my boys while dinner cooks itself.
If you aren’t in the mood to cook, make this even easier buy picking up some pre-roasted nuts and 1/2 BBQ chicken. Then pop it in a bowl, mix up the dressing and dinner is ready.
If you can get chicken thighs with the skin on this is even better because you get that lovely roast chicken skin goodness. Either way, I leave any fat on so it keeps the chicken succulent.
enough for: 2
takes: 30 minutes
4 chicken thigh fillets
2 generous handfuls walnuts
100g (3oz) feta
4 tablespoons Greek yoghurt
1 bag baby spinach
1. Preheat your oven to 250C (480F). Place chicken in a roasting pan. Drizzle with a little oil and sprinkle with salt. Roast for 10 minutes.
2. Add walnuts and roast for another 5 minutes or until chicken is cooked through and nuts are toasted. I like to cut into the chicken ‘to be sure, to be sure’ (as my Irishman would say).
3. For the dressing combine yoghurt with 4 tablespoons extra virgin olive oil. Season generously with salt and pepper.
4. When the chicken is cooked, slice into bite sized pieces. Divide spinach between two bowls. Top with chicken and walnuts. Crumble over feta and drizzle over yoghurt dressing.
WINE MATCH: A big buttery Chardonnay or a light red like Pinot Noir.
Variations & Substitutions
vegetarian – roast mushrooms and walnuts are lovely. Grilled veg like eggplant, zucchini and capsicum (bell peppers) are also lovely with the yoghurt and toasted nuts.
more substantial – double the feta and walnuts.
dairy-free / paleo – replace feta with avocado chunks or extra nuts. And make a lemon juice and olive oil dressing instead of the yoghurt. Coconut yoghurt is another option.
carb-lovers – toss in some cooked pasta or torn chunks of sourdough bread (bread salads are soo good!). You might like to increase the dressing.
different nuts – I have a thing for walnuts at the moment but almonds, macadamias, brazil nuts or cashews would all work.
nut-free – replace with toasted bread croutons or cooked chickpeas.
[dropcap style=”font-size: 60px; color: #9b9b9b;”] L[/dropcap]ooking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?
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