Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Greek chicken with rice

Earlier in the week I was umming and ahhing about what we should have for dinner. I had defrosted some chicken breasts, but didn’t really feel like making a stir fry. So I checked out one of my ‘Love Food’ cookbooks and stumbled across this recipe. Of course, it included garlic and onion, so I made changes accordingly. The recipe also included olives and fetta cheese, which I didn’t add because my hubby hates olives and I didn’t want to risk my body’s reaction to the fetta!


Ingredients
– Serves 4

500g chicken breasts

200g long-grain rice

225g chicken stock

1 can chopped tomatoes

1/4 cup black olives, pitted and chopped

55g fetta cheese, crumbed (if you can handle fetta!)

2 cups mixed lettuce leaves

Italian herbs

Cayenne pepper

Vegetable oil

Method

1. Remove the fat from the chicken and cut into smaller pieces. Heat the vegetable oil in a large frypan and add the chicken, in batches if necessary, and cook over medium heat. Turn occasionally and cook for 8-10 minutes or until golden. Using tongs, carefully transfer to a plate lined with a paper towel.

2. Pour the chicken stock, rice, tomatoes and herbs into a saucepan (that comes with a lid).

3. Add the chicken to the saucepan, pushing them down into the rice. Bring to the boil, then reduce heat, cover and simmer for 25-30 minutes or until the chicken is cooked through and tender.

4. Stir in the olives and fetta cheese.

5. Serve with mixed lettuce leaves. Enjoy!

 

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Comments on: "Greek Chicken with Rice" (1)

  1. We had this tonight and thought it was delicious! Thanks so much 🙂

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