Full of flavour and goodness, this bowl won’t bust your diet

The chicken is marinated in lemon juice and spices for a burst of tangy flavour, and cooked over the stovetop for an easy meal that tastes even better than takeout

This is an edited extract from Shred Happens: So Easy, So Good by Arash Hashemi (Hardie Grant, $45). Photography: Ghazalle Badiozamani

This chicken power bowl was created out of a love of Mediterranean cuisine and a desire to eat healthy and filling food. The chicken is marinated in lemon juice and spices for a burst of tangy flavour, and cooked over the stovetop for an easy meal that tastes even better than takeout. No need for a carb-y base!

Try too my ricotta eggplant rolls.

Bowls are a healthy option and you don’t need carbs.

Arash Hashemi. Photography: Ghazalle Badiozamani

Mediterranean chicken power bowl

Ingredients

• 6 boneless, skinless chicken thighs, about 110g-140g each
• 5 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 tablespoon dried oregano
• ½ teaspoon cayenne pepper
• Salt and freshly ground black pepper

For the pickled onion

• 1 red onion, cut into thin strips
• 1 tablespoon sumac
• 5 tablespoons freshly squeezed lemon juice
• 3 tablespoons chopped fresh parsley, plus extra for garnish
• Salt and freshly ground black pepper
• 1 tablespoon olive oil

To serve

• 1 head of romaine lettuce, chopped
• 2 medium tomatoes, sliced
• Tzatziki
• 115g feta cheese, crumbled
• 2 tablespoons pitted kalamata olives, diced

Method

1. Cut the chicken thighs into 2.5cm cubes and place in a bowl. Add the lemon juice, olive oil, garlic, smoked paprika, oregano and cayenne. Season with salt and pepper. Massage the meat with the marinade and place it on skewers. Let it marinate for about an hour.
2. For the pickled onion: in a small bowl, combine the onion strips, sumac, lemon juice, parsley and salt and pepper to taste. Give it a quick mix and set aside.
3. Heat the olive oil on a frypan over medium heat. Once the pan is hot, add the skewers and cook until the chicken is golden brown (5-7 minutes per side). Remove the chicken from the skewers before serving.
4. In a serving bowl, combine the chopped lettuce and sliced tomatoes, and drizzle the tzatziki over top. Add the grilled chicken and top with the pickled onion, feta, olives, and more fresh parsley. Serve as standalone dish or in a pita wrap.

Serves 4