Chicken Fingers, Fries & Pita Bowl

These fun bowls are the perfect weeknight dinner…simple, healthy, and delicious!

Ingredients

Ingredients
Servings:
Seasoned Fries
g
Sweet Potatoes
tbsp
Olive Oil
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
tsp
Onion Powder
tsp
Cayenne Pepper
tsp
Sea Salt
Chicken Fingers
g
Boneless Chicken Breast
Garlic Clove
tsp
Dried Oregano
tsp
Sweet Paprika Powder
tsp
Ground Cumin
tsp
Garlic Powder
Salt & Pepper to taste
Pita Bread
g
Romain Lettuce
g
Feta Cheese
Avocado Sauce
Avocado
g
Greek Yoghurt
tsp
Lemon Juice
g
Fresh Basil
Pinch of Salt

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To serve, spread the avocado onto plates. Add the pita, lettuce, feta, fries, and chicken fingers. Sprinkle with sea salt.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. To serve, spread the avocado onto plates. Add the pita, lettuce, feta, fries, and chicken fingers. Sprinkle with sea salt.

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