Ingredients

The following ingredients have 2 Servings
  • 2 boneless, skinless chicken breasts
  • 2 tbs sherry vinegar
  • 2 tbs olive oil
  • 1 tbs Worcestershire sauce
  • 1/3 cup (2.2oz, 65gr) Basmati rice
  • 2/3 cup (5oz, 150ml) chicken stock
  • 1 onion, chopped
  • 1/2 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp dried oregano or 1 tbs fresh
  • 1 tsp chili powder
  • 1 cup (8oz, 240ml) tomato sauce
  • 1 large or 2 medium tomatoes, sliced, then quartered
  • 2oz (60gr) feta, cut into cubes
  • 1 avocado, sliced
  • Lettuce – enough for 2 main meal salads
  • 2 tbs Balsamic vinegar
  • 2 tbs salad olive oil

Instruction

  • Cook rice in stock according to package directions, usually 15 minutes.
  • When done, remove from heat, uncover and fluff with a fork.
  • Combine vinegar, 2 tbs olive oil and Worcestershire.
  • Pour over chicken and marinate for 10 minutes.
  • Heat 1 tbs oil in a skillet over medium-high heat.
  • Add paprika, cumin, chili powder and sauté briefly (20 seconds).
  • Add onion, pepper and sauté for 5 minutes.
  • Add garlic and sauté for 5 minutes longer.
  • Add tomato sauce, oregano, and stir to combine.
  • Remove from heat and set aside.
  • Remove chicken from marinade and cook on barbecue for 14 – 18 minutes, turning once.
  • When done remove and slice.
  • Put the lettuce in a large salad bowl.
  • Add salad olive oil, Balsamic vinegar, and toss to coat.
  • Arrange rice in the center of the lettuce.
  • Top with the tomato sauce mixture.
  • Arrange chicken on top.
  • Surround with tomato slices, avocado slices, add feta and serve.