Recipe

Roast Chicken Legume Feta Bowl

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Roast Chicken Legume Feta Bowl

The roastiest roast chicken guns with a fresh, juicy, crisp play on greek with clean bean and legume protein, creamy salty danish feta, bursting cucumbers and plump sweet Roma tomatoes served with a coconut and sriracha dressing.




Ingredients to serve 2

  • 2 x Chicken Leg Quarters
  • 100g x Feta Cheese - gently crumbled
  • ½ tin x Chickpeas - drained and rinsed
  • ½ tin x Red Kidney Beans - drained and rinsed
  • 100g x Peas
  • 1 x Tomato - diced
  • ½ x Cucumber - quartered lengthwise and diced
  • 1 stalk x Spring Onion - finely sliced
  • 100ml x DD Coconut and Chilli Dressing
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters
  • 200g x Feta Cheese - gently crumbled
  • 1 tin x Chickpeas - drained and rinsed
  • 1 tin x Red Kidney Beans - drained and rinsed
  • 200g x Peas
  • 2 x Tomato - diced
  • 1 x Cucumber - quartered lengthwise and diced
  • 2 stalks x Spring Onion - finely sliced
  • 200ml x DD Coconut and Chilli Dressing
  • Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, tomatoes, cucumber and spring onion well.

Mariella's Tips

Legumes are a great source of fiber, which helps you stay fuller for longer and helps with digestion. They have also been known to lower cholesterol levels.

Step 1 - Roast Chicken Guns

Rub your chicken leg quarters with a drizzle of olive oil and season with salt and pepper, then place skin side down on an oven tray. Now place your chicken leg quarters in the oven and cook for 35-40 minutes, turning halfway through until crisped and cooked.

Step 2 - Saute Peas

Heat a large frying pan over med-high heat, add a drizzle of olive oil and fry your peas with a dash of water for 3-4 minutes. Season well with salt and pepper.

Step 3 - Legume Salad

Mix your chickpeas, red kidney beans, peas, diced tomatoes, diced cucumber and sliced spring onion in a large mixing bowl. Drizzle with olive oil and season with salt and pepper to taste.

To Serve

Divide your legume salad amongst your servings along with your roast chicken gun and finish with your crumbled feta cheese and DailyDish Coconut and Chilli Dressing.