We’ve taken everything that’s great about Greece to bring you this easy, nourishing bowl. There’s a reason Greek culture has flourished through the ages - never has a combination been so right!
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/ Serving 5 people
/ Serving 5 people
free range chicken breast
red wine vinegar
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, rinse the brown rice well. Peel and crush the garlic, slice the zucchini into 1 cm thick rounds, slice the lemon into wedges, dice the tomatoes, and pick the mint leaves.
Place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until rice is soft. Drain and return to the saucepan. Set aside.
Meanwhile, place the chicken breast fillets, half the olive oil, dried oregano and garlic in a medium bowl. Season with salt and pepper. Toss to combine.
Heat a medium frying pan over a medium-high heat. Cook the chicken breast for 2-3 minutes on each side, or until golden brown. Transfer the chicken to a lined oven tray. Place the zucchini alongside the chicken and drizzle with a little olive oil. Cook the zucchini and chicken in the oven for 12-15 minutes, or until the chicken is cooked through and the zucchini is golden.
In a small bowl or jug combine the Greek yoghurt and the juice from half the lemon wedges and season with salt and pepper. Set aside.
To assemble the rice salad combine the brown rice, chicken, zucchini, fresh tomato, half of the mint and kalamata olives in a large bowl. Drizzle over the remaining olive oil and red wine vinegar.
To serve, divide the Greek chicken and the rice salad between plates. Top with Greek dressing and the remaining mint. Enjoy!