Roast Chicken, Walnut & Feta Bowls

Roast Chicken, Walnut & Feta Bowls

I have a bit of a thing for one-tray roast dinners at the moment. I love being able to pop everything in the oven, set the timer and then read books with my boys while dinner cooks itself.

If you aren’t in the mood to cook, make this even easier buy picking up some pre-roasted nuts and 1/2 BBQ chicken. Then pop it in a bowl, mix up the dressing and dinner is ready.

If you can get chicken thighs with the skin on this is even better because you get that lovely roast chicken skin goodness. Either way, I leave any fat on so it keeps the chicken succulent.

Roast Chicken, Walnut & Feta Bowls

Roast Chicken, Walnut & Feta Bowls

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WINE MATCH: A big buttery Chardonnay or a light red like Pinot Noir.

Variations & Substitutions for Roast Chicken, Walnut & Feta Bowls

vegetarian – roast mushrooms or chickpeas and walnuts are lovely. Grilled veg like eggplant, zucchini and capsicum (bell peppers) are also lovely with the yoghurt and toasted nuts.

more substantial (low carb) – double the feta, chicken and walnuts or more butter.

dairy-free / paleo – replace feta with avocado chunks or extra nuts. And make a lemon juice and olive oil dressing instead of the yoghurt. Coconut yoghurt is another option.

more substantial (carb-lovers) – toss in some cooked pasta or torn chunks of sourdough bread (bread salads are soo good!). You might like to increase the dressing. Serving with potatoes would also work well.

different nuts – I have a thing for walnuts at the moment but almonds, macadamias, brazil nuts or cashews would all work.

nut-free – replace with toasted bread croutons or cooked chickpeas.

Problem Solving Guide

bland – next time use a different chicken supplier. For now more salt will help. And a squeeze of lemon or some chilli oil.

too dry / tough – overcooked chicken. For now drizzle with extra virgin olive oil or more mayo. Slicing the cooked chicken as thinly as possible with a knife can help. Next time don’t cook the chicken as long.

no oven – slice chicken and stir fry in a wok or frying pan instead. Use pre-roasted nuts or roast them in a dry pan on a medium high heat for a few minutes.

too salty – be careful with feta – it can be easy to over season. For now the only solution is dilution – so toss in some more spinach or other chopped raw veg.

Waste Avoidance Strategy

chicken thigh fillets – freeze them.

walnuts – keep them in the pantry.

feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.

greek yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.

Prepare Ahead

Best when freshly made. You could roast the chicken and nuts ahead of time. Roast and store them separately and bring everything together before serving. Roast chicken will keep in the fridge for up to a week or frozen. Roast nuts will keep in the pantry for a month or longer.

Roast Chicken, Walnut & Feta Bowls

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With Love

Jules x

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