Food & Wine
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
- 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.
- Preheat oven to 180°C.
- Place the cauliflower on a baking tray. Drizzle with one tablespoon of olive oil and cook for approximately 20 minutes or until slightly golden.
- Meanwhile, place brown rice and quinoa in a saucepan 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 minutes or until cooked through, alternatively cook in a frying pan.
- Let rest for five minutes before slicing on a diagonal.
- Serve tabouleh topped with sliced chicken breast and extra drizzle of olive.
How tasty! Do you enjoy tabouleh?
Recipe courtesy of SunRice ambassador, Zoe Bingley-Pullin.
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