Yoghurt Herb Marinated Chicken with Turmeric Rice and a Greek Salad

Peel and mince garlic. Pick the leaves of the parsley, discarding stems and chop. Add half the parsley to a bowl and combine with Greek yoghurt, half the garlic and Paprika/Pepper/Italian Herbs. Mix well. Add chicken to the bowl and coat with the marinade. Let marinate for at least 10 minutes.

Tip! The chicken can be marinated in the fridge for 2-3 hours.

To a pot on a high heat, add a drizzle of olive oil and the remaining garlic and saute for 1-2 minutes. Stir in the rice, chicken stock, turmeric and 1¹⁄₂ cups water and bring to a boil. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Fluff the finished rice with a fork.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Dice the cucumber and tomato. Cut the olives in half. Peel the red onion and cut in half (you may only want to use half the onion in the salad), thinly slice into rings. Cube the fetta. Conbine salad in a bowl. Make dressing by combining 1-2 tbsp olive oil, lemon juice (to taste), the remaining parsley and salt and pepper. Dress the salad.

Heat a frying pan over a high heat and drizzle the pan with olive oil. Remove chicken from marinate and place in the pan. Cook the chicken on each side for 3-5 minutes, or until cooked through.

Tip! The chicken can be grilled on the BBQ if prefered.

Divide the turmeric rice, chicken breast and greek salad between plates. Enjoy!

Peel and mince garlic. Pick the leaves of the parsley, discarding stems and chop. Add half the parsley to a bowl and combine with Greek yoghurt, half the garlic and Paprika/Pepper/Italian Herbs. Mix well. Add chicken to the bowl and coat with the marinade. Let marinate for at least 10 minutes.

Tip! The chicken can be marinated in the fridge for 2-3 hours.

To a pot on a high heat, add a drizzle of olive oil and the remaining garlic and saute for 1-2 minutes. Stir in the rice, chicken stock, turmeric and 1¹⁄₂ cups water and bring to a boil. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Fluff the finished rice with a fork.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Dice the cucumber and tomato. Cut the olives in half. Peel the red onion and cut in half (you may only want to use half the onion in the salad), thinly slice into rings. Cube the fetta. Conbine salad in a bowl. Make dressing by combining 1-2 tbsp olive oil, lemon juice (to taste), the remaining parsley and salt and pepper. Dress the salad.

Heat a frying pan over a high heat and drizzle the pan with olive oil. Remove chicken from marinate and place in the pan. Cook the chicken on each side for 3-5 minutes, or until cooked through.

Tip! The chicken can be grilled on the BBQ if prefered.

Divide the turmeric rice, chicken breast and greek salad between plates. Enjoy!