Greek Style Chicken And Rice Salad Recipe

Make it a habit to choose high fiber grains like whole grain brown rice or quinoa rather than white rice. Fiber will help you to stay full and will improve digestion, both important factors in weight loss or weight management.


Serves 4

1 cup uncooked brown rice
2 cups water
2/3 cup frozen peas
2 boneless, skinless chicken breasts, cut into cubes
2 Tablespoons olive oil
2 teaspoons dried oregano
1 red bell pepper, cut into slices
1/3 cup spring green onions, chopped
1/2 cup crumbled feta
20 black pitted olives (or Kalamata olives)

Oregano Dressing

1 1/2 cups olive oil
1 cup apple cider vinegar
* or more to taste
3 Tablespoons
dried oregano
1 long sprig fresh rosemary leaves
4 Tablespoons Parmesan
4 Tablespoons honey
Makes 12 servings / 68 calories per serving


Prepare your salad dressing and set aside.

Rinse the brown rice and pour it into a medium saucepan.

Cover with 2 cups of water and bring to a boil with the lid off.

When the water is boiling, turn heat down to a low simmer, cover with lid and cook for 45 minutes until tender.

In the meanwhile, put the frozen peas in a saucepan, just cover with water. Bring to a boil, cook for 2 minutes. Shut off heat, drain water and set the peas aside.

Heat a large frying pan over medium to high heat and drizzle in the olive oil.

Add chicken breast cubes, oregano and salt. Cook the chicken cubes until no longer pink. Shut off and set aside.

In a large mixing bowl combine the rice, peas and chicken.

Gently stir all together.

Add the feta and stir in. Add red pepper slices, chopped green onions and black olives.

Drizzle with salad dressing.

Nutrition Highlights:

High protein, nutrient dense, high fiber, rich in Vitamin C

Per serving (without dressing): 7g Protein, 18g Carbohydrate (3g Fiber),

12g Fat (4g MUFA, 1g PUFA), 210 calories