Greek Chicken and Brown Rice Salad
with Yoghurt Dressing
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 5 people
/ Serving 5 people
2 packet
brown rice
5 fillet
free range chicken breast
1 sachet
dried oregano
2 clove
garlic
1
zucchini
1 tub
Greek-style yoghurt
(ContainsMilk)1
lemon
2
roma tomato
1 bunch
mint
1 tub
kalamata olives
Not included in your delivery
6 cup
water
2 tbs
olive oil
2 tbs
red wine vinegar
Preheat the oven to 200°C/180°C fan-forced. Rinse the brown rice well. Slice the zucchini into 1 cm rounds. Slice the lemon into wedges.
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. Cover to keep warm and set aside.
Meanwhile, place the free range chicken breast, 1/2 of the olive oil and the dried oregano in a medium bowl. Peel and crush the garlic into the bowl and season with salt and pepper. Toss to coat. Heat a medium frying pan over a medium-high heat. Cook the chicken for 2-3 minutes on each side, or until golden brown. Transfer the chicken to the prepared oven tray. Place the zucchini next to 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 and tender.
In a small bowl or jug combine the Greek yoghurt and juice 1/4 of the lemon wedges. Season to taste with salt and pepper. Set aside.
Meanwhile, cut the roma tomatoes into 1 cm chunks. Pick the mint leaves. In a large bowl, combine the brown rice, zucchini, tomato, 1/2 the mint and the kalamata olives. Drizzle over the remaining olive oil and red wine vinegar.
Divide the brown rice salad between plates. Top with the Greek chicken and drizzle over the yoghurt dressing. Sprinkle over the remaining mint. Serve with the remaining lemon wedges.