Oregano Chicken With Greek Salad & Brown Rice
Oregano Chicken With Greek Salad & Brown Rice
Share Recipe Favourite Download PDFIngredients
- 0.75 cup brown rice rinsed
- 1.5 cups water
- 2.5 tbsp extra virgin olive oil
- 4-6 chicken tenderloins
- 1 tsp oregano dried
- 1 tsp garlic crushed
- sea salt & cracked black pepper
- 1 cup cherry tomatoes quartered
- 1 lebanese cucumber chopped
- 0.25 cup olives pitted, chopped
- 0.5 red onion small, finely diced
- 80 g feta cheese crumbled
- 1 cup baby spinach chopped
- 0.25 cup parsley leaves chopped
- 1 tbsp extra virgin olive oil
- 0.5 lemon juice squeezed, plus extra to serve
- 0.5 tsp 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 20–25 minutes or until cooked through. Let it stand for 5 minutes and then fluff with a fork.0.75 cup brown rice, 1.5 cups water, 2.5 tbsp extra virgin olive oil
- In a medium bowl, marinate the chicken tenderloins with 1 tablespoon of the olive oil, the oregano and garlic. Mix and season well.4-6 chicken tenderloins, 2.5 tbsp extra virgin olive oil, 1 tsp oregano, 1 tsp garlic
- Place a large frying pan over medium heat. Add the remaining olive oil and cook the tenderloins for 4–5 minutes on each side or until just cooked through.4-6 chicken tenderloins, 2.5 tbsp extra virgin olive oil
- For the greek salad: Place all the ingredients in a bowl and mix well.1 cup cherry tomatoes, 1 lebanese cucumber, 0.25 cup olives, 0.5 red onion, 80 g feta cheese, 1 cup baby spinach, 0.25 cup parsley leaves, 1 tbsp extra virgin olive oil, 0.5 lemon, 0.5 tsp oregano
- 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.0.75 cup brown rice, 1 cup cherry tomatoes, 4-6 chicken tenderloins, 0.5 lemon
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