$14.95
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.
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