When you’re looking for a salad to make you feel like a goddess, this green nourishing chicken and asparagus bowl is definitely one to try! Filled with a ton of green stuff and topped with creamy feta and a delish yoghurt herb dressing.
Chicken & Asparagus Bowl
Ingredients
Bulgur
- 100 grams bulgur wheat
Chicken
- 600 grams chicken breast cut into steaks
- 1/2 tsp lemon pepper
- 1/2 tsp garlic powder
- 1/4 tsp ground fennel
- 1 tsp oil
Bowl Fillings
- 220 g asparagus ends trimmed
- 2 baby cos lettuce cut into wedges
- 1/2 avocado thinly sliced
- 1 cucumber cut in half lengthways and thinly sliced
- 1 bunch dill leaves picked
- 100 grams feta cheese crumbled
- 4 tbsp storebought tzatziki (or 4 tbsp Greek yoghurt mixed with grated garlic and fresh herbs like mint, coriander or parsley)
Instructions
- Before you start: Bring a kettle to the boil. Bring a pot of salted water to the boil for asparagus.
- Cook bulgur: In a heatproof bowl, add bulgur and a pinch of salt and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well.
- Prep & cook chicken: Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Season with salt and pepper and coat with lemon pepper, garlic powder and ground fennel. Heat oil in a frypan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, before thinly slicing.
- Prep bowl fillings: Trim woody ends of asparagus and discard. Add asparagus to pot of boiling water and cook for 3 minutes. Drain well, return to pot and keep warm. Cut lettuce into wedges and thinly slice avocado. Cut cucumber in half lengthways and thinly slice. Pick dill leaves and crumble feta.
- Serve: Divide bulgur, asparagus, chicken, lettuce, cucumber and avocado between bowls. Top with a dollop of tzatziki dressing and sprinkle over feta and dill.
