Chicken and feta grain bowls

This recipe is part of our Cook Once Eat Twice collection. Start by making Mint-parsley lemon chicken and then tomorrow make this recipe with the leftovers.
Chicken, tomatoes, feta and brown rice in a bowl
4 servings / 10 min

Prep 5 min / Cook 5 min

  • Reserved Mint-parsley lemon chicken and topping* 
  • 2 cups (500 mL) cooked brown rice 
  • 1 cup (250 mL) grape tomatoes, halved 
  • 1/2 cup (125 mL) slivered almonds, toasted** 
  • 1/4 cup (50 mL) crumbled reduced-fat feta 
  • 1 lemon, halved 
  1. Chop chicken.
  2. Cook rice according to package directions and place in a medium bowl with the reserved topping*; toss well. 
  3. Spoon rice mixture into the bottom of 4 soup bowls; spoon equal amounts of the chicken into the centre of each bowl. Arrange the tomatoes, almonds, and feta in sections around the chicken. Squeeze the lemon juice evenly over all.
  4. To toast almonds, heat a large skillet over medium-high heat. Cook almonds 2–3 minutes or until beginning to lightly brown, stirring frequently. Remove from skillet immediately.
Nutritional info per serving 

Serving size: 1/2 cup (125 mL) rice, 3 oz (90 g) cooked chicken, and 1/2 cup (125 mL) topping 

  • Calories 460
  • Protein 36 g
  • Total Fat 20 g
    Saturated Fat 3 g
    Cholesterol 90 mg
  • Carbohydrates 36 g
    Fibre 4 g
    Sugars 2 g
    Added Sugar 0 g
  • Sodium 240 mg
  • Potassium 641 mg