9 • 300g chicken breast fillets, cut into 3 cm pieces • 1 clove garlic, crushed • 1 teaspoon finely grated lemon rind, plus lemon wedges to serve • 2 teaspoons dried oregano • 1 tablespoon olive oil • 300g orange sweet potato, unpeeled • 1 large tomato, chopped • 1 Lebanese cucumber, chopped • ½ small red onion, thinly sliced • 1½ tablespoons sliced kalamata olives • 40g reduced fat feta cheese, cut into 1 cm cubes • ½ baby cos lettuce, leaves separated • ¼ cup tzatziki dip (low salt) Gyros chicken bowls with sweet potato fries (for two) 2 serves | 25m prep | 25m cook Tickets: $40 Standard $30 (Concession, Bond students/staff/alumini) www.eventbrite.com.au Enquiries: Robina Literary Club 5580 9118 The Gold Coast Caravan & Outdoor Expo Rev your engines! The biggest caravanning event on the Gold Coast is returning to People First Stadium, Nerang Broadbeach Rd, Carrara. For outdoor enthusiasts ready to hitch their dreams to reality, the largest Gold Coast event is a must-visit. With over 130 exhibitors, you’ll find the latest and greatest, state-of-the-art caravans, motorhomes, campervans, camper/tent trailers, plus gadgets and accessories galore, everything you could possibly need on your caravan and camping adventures. A highlight of the expo is the ever-popular Weight and Towing Masterclasses. Industry experts Jeff Palmer (Tow-Ed QLD), Gary Gardiner (Total Towing Setups), and Dave Lewis (Weightcheck QLD) will guide you through essential tips to keep your caravan adventures smooth and safe – because no one wants their next trip to go off track! The 2025 Let’s Go Gold Coast Caravan & Outdoor Expo is the ultimate destination for seasoned road warriors and fresh-faced adventurers alike. Whether you’re dreaming of starry nights by the campfire or planning your next all-Aussie Easter getaway, you’ll find everything you need under one roof. For the kids there’s face painting, land train, snake show and a rock wall. Just by swinging by you have the chance to win a $5,000 prize simply by exploring the expo and dreaming up your next big adventure! Tickets on sale now. Friday 7th February to Sunday 9th February 2025 from 9am Place chicken in a large bowl. Add garlic, lemon rind, 3 teaspoons oregano and 1½ tablespoons oil. Season with pepper. Toss to coat. Cover and refrigerate while preparing sweet potato fries. Cut sweet potato into approximately 10 cm-long x 1½ cm-thick fries. Pat dry with paper towel or a clean tea towel. Transfer to a large bowl. Add remaining oregano and oil. Season with pepper. Toss well to coat. Line a large baking tray with baking paper. Spread fries over prepared tray. Bake in a 220 °C preheated oven for 20-25 minutes, until crisp and golden. Meanwhile, heat a large nonstick frying pan or barbecue over medium-high heat. Add chicken. Cook, turning occasionally, for 6-8 minutes, until golden brown and cooked through. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Meanwhile, toss tomato, cucumber, onion, olives and feta in a bowl. Divide lettuce, tomato salad, chicken and fries among 4 wide, shallow bowls. Top with tzatziki. Serve with lemon wedges. TIPS: • Chicken can be marinated in the fridge overnight. • Tomato salad can be made up to 3 hours ahead. Keep covered in the fridge until ready to serve.
RkJQdWJsaXNoZXIy NjM5MTE=