Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep chicken
Preheat the oven to 220°C/200°C fan. Slice the chicken breasts into strips and place it in a bowl. Wash and dry the lemon.
2 Marinate chicken
Juice half the lemon over the chicken and add the soysauce, oil, paprika, cumin, coriander and chipotle(spicy!). Crumble the bayleaf into the bowl and mix. Set aside to marinate for at least 10 min (or up to 24 hours in the fridge, covered).
3 Prep vegetables
Peel and slice the onion into wedges. Peel and slice the carrots into disks. Chop the bell pepper and zucchini into chunks. Add the onion, carrots, peppers and zucchini to a large baking tray. Drizzle with oliveoil, season with salt and pepper and roast for 15 min. Reserve cutting board.
4 Fry chicken
Meanwhile on a large pan over medium high heat, drizzle oliveoil and fry chicken. Cook for 4-5 min. on each side and reserve in the same pan.
5 Prep garnish
Meanwhile, wash and slice the cucumber. Portion the feta into 2/3/4 pieces. Chop the parsley.
Once the vegetables are tender, sprinkle them with the chopped parsley. Divide the hummus, chicken, onion, carrots, bell pepper, zucchini, feta and cucumber among bowls. Squeeze remaining half lemon over each bowl.