Brown rice & Quinoa Tabbouleh with Greek spiced Chicken
Medium
< 1 Hour
Serves 4
Brown rice & Quinoa Tabbouleh with Greek spiced Chicken
Ingredients
Method
In a bowl combine chicken, olive oil, lemon juice, lemon zest, garlic, chilli, oregano, salt and pepper, set aside in the fridge for 30 mins-4 hours.
Preheat oven to 180C. Place the cauliflower on a baking tray, drizzle with 1 tbsp. olive oil and cook until slightly golden, approx. 20 mins.
Meanwhile in a saucepan place brown rice & quinoa with water, bring to the boil and simmer until tender and water is absorbed.
In a large mixing bowl, add kale, parsley, spring onions, cooked grains, cauliflower, pomegranate seeds, pistachios and tomato, toss well, season to taste.
To cook the chicken, lay chicken on a baking tray and bake in the oven for 15-20 mins or until cooked through, alternatively cook in a frying pan. Let rest for 5 mins before slicing on a diagonal.
Serve tabbouleh topped with sliced chicken breast and extra drizzle of olive oil.
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Brown rice & Quinoa Tabbouleh with Greek spiced Chicken
Medium
< 1 Hour
Serves 4
Ingredients
Method
In a bowl combine chicken, olive oil, lemon juice, lemon zest, garlic, chilli, oregano, salt and pepper, set aside in the fridge for 30 mins-4 hours.
Preheat oven to 180C. Place the cauliflower on a baking tray, drizzle with 1 tbsp. olive oil and cook until slightly golden, approx. 20 mins.
Meanwhile in a saucepan place brown rice & quinoa with water, bring to the boil and simmer until tender and water is absorbed.
In a large mixing bowl, add kale, parsley, spring onions, cooked grains, cauliflower, pomegranate seeds, pistachios and tomato, toss well, season to taste.
To cook the chicken, lay chicken on a baking tray and bake in the oven for 15-20 mins or until cooked through, alternatively cook in a frying pan. Let rest for 5 mins before slicing on a diagonal.
Serve tabbouleh topped with sliced chicken breast and extra drizzle of olive oil.