Tomato, oregano, spinach, feta and rice bake

Serves 4

Ingredients

For the Dressing

    • 3 Tbsp Olive Oil
    • 1 Onion, diced
    • 2 cloves Garlic, minced
    • 2 tsp Oregano
    • 1 Cup Basmati Rice
    • 750ml Water
    • ½ Cup Smooth Cottage Cheese or Plain yoghurt
    • 100g Feta (hard crumbly Greek styled Feta)
    • 60g Spinach, frozen or wilted
    • 150g Roasted Cherry tomatoes or marinated Sundried Tomatoes
    • 5 or 6 Seasoned Chicken Pieces
    • Juice of 1 Lemon
    • Salt & Pepper to taste

Optional Garnish:

    • Feta
    • Fresh Basil
    • Roasted vine tomatoes

For the Salad

  • Country Range Crumbed Chicken Strips, fried until golden & seasoned
  • 2 heads Baby Gem Lettuce
  • 1 medium sized Cucumber, ribboned
  • 100g Sugar Snap Peas, sliced
  • 50g Red Onion, thinly sliced
  • Fresh Parsley to garnish

Method

      1. Place all of the dressing ingredients into a jar, close the jar & shake well to combine. 
      2. Get a large cast iron pot onto the stove at a medium heat. Add olive oil, onion, garlic & oregano. 
      3. Add the rice to the pot & sauté for 3 minutes. 
      4. Mix the chicken stock powder & water. Add half of the stock into the pot and bring to the boil.  
      5. Reduce the heat and stir in the rest of the stock along with the cottage cheese, feta, wilted spinach & cherry tomatoes.
      6. Top the rice with the seasoned chicken portions and place in the hot oven for 25 minutes. Finish off under the grill for a few minutes if desired to get the extra crispy bits. 
      7. Remove from the oven, squeeze over some fresh lemon juice, season, garnish & serve

*Tip dependant on the strength of your oven: If you have a very hot oven, the chicken may dry out. Cook covered with tinfoil for the first 15 minutes and uncover for the rest.

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