Greek spiced chicken with brown rice and quinoa tabouleh

Filling, healthy and most-importantly delicious, nutritionist Zoe Bingley-Pullin’s brown rice and quinoa tabouleh with Greek spiced chicken is the perfect midweek meal.

Serves: Four

Ingredients:

For the salad

• 1 cup SunRice Brown Rice & Quinoa, uncooked
• 2 cups water
• 1/2 head cauliflower, chopped into small florets
• 1 tablespoon of olive oil
• 1/2 bunch kale, finely chopped
• 1/2 bunch spring onions, finely chopped
• 1/2 bunch flat leaf parsley, finely chopped
• 1 pomegranate, seeds removed
• 1/4 cup toasted pistachios
• 2 large tomatoes, seeds removed, diced finely

For the chicken

• 2 large chicken breasts
• 1 tablespoon olive oil
• 1/2 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 garlic cloves, crushed
• 1 tablespoon fresh oregano, chopped finely
• 1 red chilli, finely sliced, optional
• Salt and pepper, to taste

Method

1. In a bowl combine chicken, olive oil, lemon juice, lemon zest, garlic, chilli, oregano, salt and pepper. Set aside and leave in the fridge for 30 minutes.
2. Preheat oven to 180°C.
3. Place the cauliflower on a baking tray. Drizzle with one tablespoon of olive oil and cook for approximately 20 minutes or until slightly golden.
4. Meanwhile, place brown rice and quinoa in a saucepan with water. Bring to the boil and simmer until tender and water is absorbed.
5. In a large mixing bowl, add kale, parsley, spring onions, cooked grains, cauliflower, pomegranate seeds, pistachios and tomato, toss well, season to taste.
6. To cook the chicken, lay chicken on a baking tray and bake in the oven for 15-20 minutes or until cooked through, alternatively cook in a frying pan.
7. Let rest for five minutes before slicing on a diagonal.
8. Serve tabouleh topped with sliced chicken breast and extra drizzle of olive.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

How tasty! Do you enjoy tabouleh?

Recipe courtesy of SunRice ambassador, Zoe Bingley-Pullin.

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