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
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!