Please note this recipe is classified as GREEN.
Ingredients
- 1kg rice (white or brown)
- 2kg chicken breast
- 300g lettuce of your choice
- 1 punnet cherry tomatoes
- 1 cucumber
- 1/2 cup Greek yoghurt
- 3 lemons
- 6 tbsp garlic, minced
- 4 tbsp dried oregano
- 2 x 200g tubs of tzatziki
Method
Day before cooking:
- Dice chicken breast and marinate with juice of 2 lemons and zest of 1 lemon, garlic, dried
oregano and 1/2 cup low-fat Greek yoghurt. Leave in air tight container in fridge overnight.
Day of cooking:
- Place chicken on a lined oven tray and bake for around 30 minutes or until cooked through.
- While rice and chicken are cooking, finely shred lettuce, chop cherry tomatoes in half, and finely slice cucumber.
- Combine salad ingredients into a bowl. Top with a squeeze of lemon.
- To assemble add 1 cup of rice, 100g of cooked chicken and a tong-full of the salad. Dollop 1 tbsp of tzatziki in between chicken and salad.
