Oregano Chicken With Greek Salad & Brown Rice

Oregano Chicken With Greek Salad & Brown Rice

Servings 2
Calories 771 kcal

Ingredients
 
 

  • 3/4 cup brown rice rinsed
  • 1 1/2 cups water
  • 2 1/2 tablespoons extra virgin olive oil
  • 4–6 chicken tenderloins
  • 1 teaspoon oregano dried
  • 1 teaspoon garlic crushed
  • sea salt & cracked black pepper

Greek Salad

  • 1 cup cherry tomatoes quartered
  • 1 lebanese cucumber chopped
  • 1/4 cup olives pitted, chopped
  • 1/2 red onion small, finely diced
  • 80 g feta cheese crumbled
  • 1 cup baby spinach chopped
  • 1/4 cup parsley leaves chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 lemon juice squeezed, plus extra to serve
  • 1/2 teaspoon oregano dried

Instructions
 

  • Place the rice, water and 1 tablespoon of the olive oil in a medium saucepan. Bring to the boil, turn right down low to a simmer, put the lid on and cook for about 20–25 minutes or until cooked through. Let it stand for 5 minutes and then fluff with a fork.
  • In a medium bowl, marinate the chicken tenderloins with 1 tablespoon of the olive oil, the oregano and garlic. Mix and season well.
  • Place a large frying pan over medium heat. Add the remaining olive oil and cook the tenderloins for about 4–5 minutes on each side or until just cooked through.
  • For the greek salad: Place all the ingredients in a bowl and mix well.
  • To serve: Divide the rice among bowls, then spoon over the salad and top with the chicken pieces. Squeeze over some fresh lemon juice, season and serve.

Nutrition

Calories: 771kcalCarbohydrates: 72gProtein: 36gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 100mgSodium: 877mgPotassium: 1197mgFiber: 7gSugar: 6gVitamin A: 2849IUVitamin C: 53mgCalcium: 329mgIron: 5mg

Keywords

Dinner, Lunch, Salad
Chicken, Egg Free, Nut Free
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