Mediterranean Chicken Bowl

Mediterranean flavours come alive in this perfect nourishing weekday lunch or dinner.

Ingredients

• 350g orzo
• 6 chicken tenderloins
• 1 garlic clove, minced
• 1 tbsp + 1 tsp extra virgin olive oil
• 3/4 tsp paprika
• ½ tsp dried oregano
• Salt and pepper, to taste
• 250g cherry tomatoes, quartered
• ½ red onion, finely diced
• 1 lebanese cucumber, diced
• 60g pitted Kalamata olives, halved
• 100g rocket
• 2 heaped tablespoons Nuffin tzatziki
• ½ bunch parsley, roughly chopped
• 100g feta, crumbled 
• 1 lemon, thinly sliced

Method

Step 1

Cook the orzo according to the package instructions. Once cooked, drain and rinse under cold water. Optionally, lightly drizzle with olive oil to prevent sticking. Set aside.

Step 2

In a medium bowl, combine the chicken tenderloins with minced garlic, 1 tablespoon of olive oil, paprika, dried oregano and salt and pepper to taste. Mix well to coat.

Step 3

Heat a skillet or frypan over medium-high heat. Add the chicken tenderloins and cook for 2-3 minutes on each side or until cooked through. Once cooked, remove from the pan and set aside.

Step 4

In another medium bowl, combine the cherry tomatoes, red onion, cucumber and Kalamata olives. Drizzle with the remaining teaspoon of olive oil and season with the salt to taste.

Step 5

To assemble, divide the cooked rocket, orzo, chicken and salad between two plates. Add a heaped tablespoon of tzatziki to each plate and garnish with parsley, crumbled feta and sliced lemon.