Oregano Chicken With Greek Salad & Brown Rice
Oregano Chicken With Greek Salad & Brown Rice
Ingredients
- 4-6 chicken tenderloins 2-3 per person
- 2 tablespoons olive oil extra virgin
- 1 teaspoon oregano dried
- 1 teaspoon garlic minced
- sea salt
- cracked black pepper
- 3/4 cups brown rice rinsed
- 1.5 cups water
- 1 teaspoon olive oil extra virgin
- 1 cup cherry tomatoes quartered
- 1 lebanese cucumber chopped
- 1/4 cup olives chopped
- 1/2 red onion small, finely diced
- 80 g feta cheese crumbled
- 1 cup spinach chopped
- 1/4 cup parsley chopped
- 1 tablespoon olive oil extra virgin
- 1/2 lemon squeezed
- 1/2 teaspoon dried oregano
- lemon fresh, to serve
Instructions
Method:
- 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.
- In a medium-sized bowl, marinate the chicken tenderloins with olive oil, dried oregano and minced garlic. Mix well and season well.
- 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.
- Meanwhile, for the Greek salad, place all ingredients into a bowl and mix well.
- 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.
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
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