Oregano Chicken With Greek Salad & Brown Rice
Oregano Chicken With Greek Salad & Brown Rice
Rate this RecipeIngredients
- 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
- 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 20–25 minutes or until cooked through. Let it stand for 5 minutes and then fluff with a fork.3/4 cup brown rice, 1 1/2 cups water, 2 1/2 tablespoons 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 1/2 tablespoons extra virgin olive oil, 1 teaspoon oregano, 1 teaspoon 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 1/2 tablespoons 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, 1/4 cup olives, 1/2 red onion, 80 g feta cheese, 1 cup baby spinach, 1/4 cup parsley leaves, 1 tablespoon extra virgin olive oil, 1/2 lemon, 1/2 teaspoon 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.3/4 cup brown rice, 1 cup cherry tomatoes, 4–6 chicken tenderloins, 1/2 lemon
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