Bodybuilder's Greek Chicken, Chickpea and Spinach Salad

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place 1.5 cups of water per cup of rice in a pan, bring the water to the boil, then add the rice and turn the heat down to a simmer. Add water as necessary, stir often during the rest of the cooking. This rice should be done by the time the rest of the food is.
  • In a wok or large saucepan, cook the chicken on a medium heat for about 5 minutes until it is white all over.
  • add the onions and garlic, continuing cooking until tender.
  • add the chickpeas, tomatoes (canned and chopped), olives (optional), and all the seasoning; cover and simmer for 18 minutes.
  • add the spinach and cook for 7 minutes longer.
  • drain the rice in a colander, add your batch and then finish of with some lemon juice and sprinkle over the feta cheese for flavour.
  • Enjoy!
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