The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tsp sumac
- 160g greek style yoghurt (Milk)
- 1 garlic clove
- 80g rocket
- 1 unwaxed lemon
- 1 handful of fresh mint
- 1 cucumber
- 200g baby tomatoes
-
2 tbsp sundried tomato paste
- 600g British Free Range chicken thighs
- 1 onion
-
30g Pitted Kalamata Olives
-
160g quinoa
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 136Kcal | 562Kcal |
| 569kJ | 2349kJ | |
| Fat | 6.5g | 27g |
| of which saturates | 2.0g | 8.1g |
| Carbohydrates | 9g | 38g |
| of which sugars | 2.5g | 10g |
| Protein | 10g | 42g |
| Salt | 0.22g | 0.91g |
| Fibre | 1.7g | 7.1g |
Greek-style Chicken Bowl with Quinoa, Olives & Tzatziki
Bring Santorini-style sunshine to your dinner table with this vibrant Greek-style salad. Starring juicy free-range British chicken, fluffy quinoa, vibrant tomatoes and fresh mint. Add juicy kalamata olives and finish with cooling tzatziki.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, a medium bowl, a sieve & a grater
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Roast the chicken
- Meanwhile, dice the onion into 2cm chunks. Place the chicken flat onto the lined baking tray, along with the onion
- Drizzle with 1 tsp oil, then coat the chicken with the sundried tomato paste and a pinch of salt and pepper
- Roast for 16 mins, until cooked through
Build the salad
- Halve the tomatoes and olives. Cut half the cucumber into 1cm chunks. Remove the mint leaves from the stalks and finely chop. Zest and halve the lemon
- Add the tomatoes, olives, cucumber and mint to the large bowl, along with the rocket, the juice from half the lemon and 1 tsp oil. Season with salt and pepper
Make the tzatziki
- Finely grate the garlic. Coarsely grate the remaining cucumber (discarding the seeds), squeeze out any water
- Add both to the medium bowl, along with the yoghurt. Season with salt and pepper
- Stir the roasted onion, sumac and lemon zest into the quinoa
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the chicken and quinoa onto plates, with the salad and a spoonful of tzatziki alongside
- Garnish with the remaining lemon, cut into wedges
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