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.
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
