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Greek chicken bowl

Greek chicken bowl

Total Time
25 min
15 min
10 min
This speedy meal for one is packed full of veggies to get you closer to your daily goal. The drizzle of yoghurt-feta sauce adds the finishing touch to the greens, hummus and chicken for a super tasty combo.


Reduced fat feta cheese

35 g, crumbled

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs

Fresh lemon rind

1 tsp, finely grated

Cauliflower rice (100% cauliflower)

300 g

Dried oregano

½ tsp

Baby spinach

2 cup(s), (40g)

Cooked skinless chicken breast

85 g, shredded

Cherry tomatoes

100 g, halved


2 tbs


medium, (wedge to serve)

Oil spray

1 x 3 second spray(s)


  1. Mash feta in a small bowl with a fork. Stir in yoghurt, ¼ tsp lemon rind and 2 tablespoons water. Season with pepper and set aside.
  2. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook cauliflower ‘rice’ and oregano, stirring, for 4-5 minutes, until tender. Add spinach and cook, stirring, for 1-2 minutes, until wilted. Remove from heat. Stir in remaining lemon rind and season with salt and pepper.
  3. Spoon cauliflower rice mixture into a wide shallow serving bowl. Top with rows of chicken, tomatoes and hummus. Drizzle with reserved yoghurt-feta sauce and serve with lemon wedge.


Cauliflower rice is available from the fruit and vegetable section in supermarkets. To make your own cauliflower rice at home, pulse roughly chopped cauliflower in a food processor until it resembles rice grains.