OREGANO CHICKEN WITH GREEK SALAD & BROWN RICE

Serves 2

Ingredients:

• 4-6 chicken tenderloins (2-3 per person)

• 2 tablespoons extra virgin olive oil

• 1 teaspoon dried oregano

• 1 teaspoon minced garlic

• Sea salt & Black pepper

• 3/4 cup brown rice, rinsed

• 1.5 cups water

• 1 teaspoon extra Virgin olive oil

• 1 cup cherry tomatoes, quartered

• 1 Lebanese cucumber, chopped

• 1/4 cup olives, chopped

• 1/2 small red onion, finely diced

• 80g feta cheese, crumbled

• 1 cup spinach, chopped

• 1/4 cup parsley, chopped

• 1 tablespoon extra virgin olive oil

• 1/2 juicy lemon, squeezed

• 1/2 teaspoon dried oregano

• Fresh lemon to serve

Method:

1. For the rice: rinse the rice well under cold water. Place the rice, water & 1 tablespoon of extra virgin olive oil in a medium saucepan. 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.

2. In a medium-sized bowl, marinate the chicken tenderloins with olive oil, dried oregano and minced garlic. Mix well and season well.

3. Place a large frying pan on medium heat. Add a little olive oil if you need to. Cook the tenderloins for about 4-5 minutes on each side or until just cooked through.

4. Meanwhile, for the Greek salad, place all ingredients into a bowl and mix well.

5. To serve: Place the rice among bowls, then spoon over the Greek salad and then top with the chicken pieces. Squeeze over some fresh lemon juice, season and serve.