The Lekki Bowl

Lekki on a plate. ỌBÀ’S BLEND-glazed chicken thighs, ripe avocado, cool cucumber, and crumbled feta over a bed of dressed leaves. Cosmopolitan. Considered. Completely its own.

Prep: 15 mins | Cook: 15 mins | Serves: 2

Ingredients

• 400g boneless chicken thighs, cut into generous pieces
• 3 tbsp ỌBÀ’S BLEND (2 for marinade, 1 for dressing)
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 large ripe avocado, stoned and sliced
• 100g feta, broken into generous chunks
• ½ cucumber, sliced into rounds
• 2 large handfuls of mixed leaves
• A squeeze of fresh lemon juice
• Sea salt and freshly ground black pepper

Method

1. Toss the chicken pieces with 2 tbsp ỌBÀ’S BLEND, smoked paprika, and a pinch of salt. Leave to marinate for at least 10 minutes — longer if you have the time.
2. Heat the olive oil in a heavy-based pan over a high heat. Add the chicken in a single layer and cook for 5–6 minutes without moving, until deeply caramelised underneath. Turn and cook for a further 4–5 minutes until cooked through and glazed all over.
3. While the chicken rests, build your bowl: lay the mixed leaves as the base, then arrange the cucumber, avocado, and feta around the bowl with intention — this is a dish that should look as good as it tastes.
4. Place the warm chicken over the top. Spoon the remaining 1 tbsp ỌBÀ’S BLEND directly over everything as your dressing. Finish with a squeeze of lemon and a crack of black pepper.

Serving Suggestion

ỌBÀ’S BLEND does double duty here — marinade and dressing in one jar. Its herb depth and citrus warmth tie every element of the bowl together without a single extra ingredient. Serve immediately, while the chicken is still warm against the cool of the avocado and feta.