GREEK CHICKEN BOWLS
Serves 4
Ingredients:
4 chicken thighs
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/2 lemon, zest & juice
Sea salt & Black pepper
2 cups cooked brown or white rice
1 cup cherry tomatoes, quartered
1 Lebanese cucumber, chopped
1 small green capsicum, diced
2-3 cos lettuce leaves, chopped
1/2 small red onion, finely diced
80g feta cheese, crumbled
1/4 cup mint, chopped
1-2 tablespoons extra virgin olive oil
Yoghurt sauce:
3 tablespoons greek yoghurt
1/2 juicy lemon, squeezed
1 teaspoon minced garlic
1-2 teaspoons finely chopped cucumber (optional)
Method:
For the rice: rinse the rice well under cold water. Place the rice and appropriate amount of water (check packet). Bring to a boil, turn right down low to a simmer, put the lid on and cook for approx. 20-25 mins or until cooked through. Let it stand for 5 mins and then fluff it with a fork.
In a medium-sized bowl, marinate the chicken with olive oil, dried oregano and lemon. Mix well and season well.
Place a large frying pan on medium heat. Add a little olive oil if you need to. Cook the chicken for about 5-7 minutes on each side or until just cooked through.
Make the yoghurt sauce by combining the greek yoghurt, lemon, garlic and cucumber. Season well.
Mix together the rice, cucumber, cherry tomatoes, capsicum, red onion, feta, mint and cos lettuce. Drizzle over the olive oil and mix through.
To serve: Place the rice salad among bowls, top with the chicken pieces. Then drizzle over the yoghurt sauce. Squeeze over some extra lemon juice if desired.
