Greek spiced chicken with brown rice and quinoa tabouleh
<p>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.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p><em>For the salad</em></p>
<ul>
<li>1 cup SunRice Brown Rice & Quinoa, uncooked</li>
<li>2 cups water</li>
<li>1/2 head cauliflower, chopped into small florets</li>
<li>1 tablespoon of olive oil</li>
<li>1/2 bunch kale, finely chopped</li>
<li>1/2 bunch spring onions, finely chopped</li>
<li>1/2 bunch flat leaf parsley, finely chopped</li>
<li>1 pomegranate, seeds removed</li>
<li>1/4 cup toasted pistachios</li>
<li>2 large tomatoes, seeds removed, diced finely</li>
</ul>
<p><em>For the chicken</em></p>
<ul>
<li>2 large chicken breasts</li>
<li>1 tablespoon olive oil</li>
<li>1/2 tablespoon lemon juice</li>
<li>1 teaspoon lemon zest</li>
<li>2 garlic cloves, crushed</li>
<li>1 tablespoon fresh oregano, chopped finely</li>
<li>1 red chilli, finely sliced, optional</li>
<li>Salt and pepper, to taste</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method</span></strong></p>
<ol>
<li>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.</li>
<li>Preheat oven to 180°C.</li>
<li>Place the cauliflower on a baking tray. Drizzle with one tablespoon of olive oil and cook for approximately 20 minutes or until slightly golden.</li>
<li>Meanwhile, place brown rice and quinoa in a saucepan with water. Bring to the boil and simmer until tender and water is absorbed.</li>
<li>In a large mixing bowl, add kale, parsley, spring onions, cooked grains, cauliflower, pomegranate seeds, pistachios and tomato, toss well, season to taste.</li>
<li>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.</li>
<li>Let rest for five minutes before slicing on a diagonal.</li>
<li>Serve tabouleh topped with sliced chicken breast and extra drizzle of olive.</li>
</ol>
<p>How tasty! Do you enjoy tabouleh?</p>
<p><em>Recipe courtesy of SunRice ambassador, Zoe Bingley-Pullin.</em></p>
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