• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 160g gnocchi Gnocchi
• 80g red pepper Red Pepper
• 80g asparagus Asparagus
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the peppers and asparagus, then measure out the sauce ingredients.

2. 2

   Pan-fry the gnocchi in a non-stick pan for 6-8 minutes until golden and crisp.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

   Meanwhile, steam or stir-fry the peppers and asparagus for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: gnocchi first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.