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. 

Recipe and photo provided by CanolaInfo.org
460 cal Serves 4
Prep time 0h 5m
Cook time 0h 5m
Total time 0h 10m
Chicken, tomatoes, feta and brown rice in a bowl

Ingredients

Directions

  1. Step 1

    Chop chicken.

  2. Step 2

    Cook rice according to package directions and place in a medium bowl with the reserved topping*; toss well.

  3. Step 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. Step 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 information

Per serving (½ cup / 125 mL rice, 3 oz / 90 g cooked chicken, and ½ cup / 125 mL topping)

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

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