These fun bowls are the perfect weeknight dinner…simple, healthy, and delicious!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
For the sweet potato fries, wash, peel and cut the sweet potatoes into fries. Toss the potatoes, olive oil, and a pinch of salt together on a large baking sheet. Spread the fries in an even layer. Do not overcrowd the pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more.
For the chicken Fingers, rinse the chicken breast fillets with cold water, pat dry and cut into strips. Peel the garlic clove and cut into fries shaped stripes.
Add the chicken, garlic, oregano, paprika, cumin, and a pinch of salt and pepper to a bowl. Mix until just combined. Place on a parchment lined baking sheet. Bake for 15 minutes or until the fingers are crisp and cooked through.
While everything is in the oven make the avocado sauce, wash the basil leaves, shake dry and pluck the leaves from the stem. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
Wash romaine lettuce, shake dry, clean and roughly tore up by hand. Drain and crumble the feta cheese. Halve the pita bread and heat in the oven for about 4 minutes with residual heat.
Once the fries are crisp, combine the paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Remove the fries from the oven and immediately toss with the seasonings. Season to taste with salt.
To serve, spread the avocado onto plates. Add the pita, lettuce, feta, fries, and chicken fingers. Sprinkle with sea salt.
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
For the sweet potato fries, wash, peel and cut the sweet potatoes into fries. Toss the potatoes, olive oil, and a pinch of salt together on a large baking sheet. Spread the fries in an even layer. Do not overcrowd the pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more.
For the chicken Fingers, rinse the chicken breast fillets with cold water, pat dry and cut into strips. Peel the garlic clove and cut into fries shaped stripes.
Add the chicken, garlic, oregano, paprika, cumin, and a pinch of salt and pepper to a bowl. Mix until just combined. Place on a parchment lined baking sheet. Bake for 15 minutes or until the fingers are crisp and cooked through.
While everything is in the oven make the avocado sauce, wash the basil leaves, shake dry and pluck the leaves from the stem. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
Wash romaine lettuce, shake dry, clean and roughly tore up by hand. Drain and crumble the feta cheese. Halve the pita bread and heat in the oven for about 4 minutes with residual heat.
Once the fries are crisp, combine the paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Remove the fries from the oven and immediately toss with the seasonings. Season to taste with salt.
To serve, spread the avocado onto plates. Add the pita, lettuce, feta, fries, and chicken fingers. Sprinkle with sea salt.
