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

Posts tagged ‘fetta cheese’

Greek Chicken with Rice

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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