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Recipe created by Mia DeCesare

:: Serves 4 ::


For the bowls

8 chicken tenderloins

3 tbsp G-Fresh Herb and Garlic Seasoning

1 cup vegetable oil

1 large sweet potato

3 tbsp olive oil

3 garlic cloves

2 heads of broccoli

1 bag of rocket

1 cup brown rice

1 tsp vegetable stock powder

For the tzatziki

1 cup Greek yoghurt

½ Lebanese cucumber (grated and excess liquid squeezed out)

1 clove garlic (finely grated)

Squeeze of lemon juice


To make tzatziki, stir all ingredients together and store in fridge until needed. Removing excess water from the cucumber will keep your tzatziki thick!

Preheat oven to 200 degrees fan forced.

Dice sweet potato into cubes with skins on and place on baking tray. Crush garlic cloves and scatter over sweet potato, season with salt and pepper and massage with olive oil.

Place sweet potato in oven for 40 minutes until golden.

Meanwhile, steam broccoli until cooked but still slightly crunchy, then set aside.

Cook rice as per packet instructions, but add 1 tsp of vegetable stock powder to the water it’s cooked in.

Place chicken tenderloins in a large bowl and coat with G-fresh seasoning plus extra salt and pepper

Heat oil in a shallow fry pan on medium heat, then fry tenderloins two at a time, until golden and cooked through. If still raw in the centre but perfectly golden on the outside, place in the oven with the sweet potato until cooked through.

Remove sweet potato from oven.

Time to plate up! Evenly divide up chicken tenderloins (2 per bowl), broccoli, sweet potato, rice, and rocket between bowls/ Finish with a generous spoonful of tzatziki on top!


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