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 (red coloured packet). Mix well. Add chicken to the bowl and coat with the marinade. Let marinate for at least 10 minutes.

To a pot on a high heat, add a drizzle of olive oil and the remaining garlic and sauté for 1-2 minutes. Stir in the rice, chicken stock, turmeric (yellow packet) and 3 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.

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. Combine 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 marinade and place in the pan. Cook the chicken, turning often to prevent burning, for 6-8 minutes or until cooked through.

Divide the turmeric rice, chicken 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 (red coloured packet). Mix well. Add chicken to the bowl and coat with the marinade. Let marinate for at least 10 minutes.

To a pot on a high heat, add a drizzle of olive oil and the remaining garlic and sauté for 1-2 minutes. Stir in the rice, chicken stock, turmeric (yellow packet) and 3 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.

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. Combine 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 marinade and place in the pan. Cook the chicken, turning often to prevent burning, for 6-8 minutes or until cooked through.

Divide the turmeric rice, chicken 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 (red coloured packet). Mix well. Add chicken to the bowl and coat with the marinade. Let marinate for at least 10 minutes.

To a pot on a high heat, add a drizzle of olive oil and the remaining garlic and sauté for 1-2 minutes. Stir in the rice, chicken stock, turmeric (yellow packet) 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.

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. Combine 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 marinade and place in the pan. Cook the chicken, turning often to prevent burning, for 6-8 minutes or until cooked through.

Divide the turmeric rice, chicken 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 (red coloured packet). Mix well. Add chicken to the bowl and coat with the marinade. Let marinate for at least 10 minutes.

To a pot on a high heat, add a drizzle of olive oil and the remaining garlic and sauté for 1-2 minutes. Stir in the rice, chicken stock, turmeric (yellow packet) 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.

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. Combine 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 marinade and place in the pan. Cook the chicken, turning often to prevent burning, for 6-8 minutes or until cooked through.

Divide the turmeric rice, chicken 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 (red coloured packet). Mix well. Add chicken to the bowl and coat with the marinade. Let marinate for at least 10 minutes.

To a pot on a high heat, add a drizzle of olive oil and the remaining garlic and sauté for 1-2 minutes. Stir in the rice, chicken stock, turmeric (yellow packet) 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.

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. Combine 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 marinade and place in the pan. Cook the chicken, turning often to prevent burning, for 6-8 minutes or until cooked through.

Divide the turmeric rice, chicken 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 (red coloured packet). Mix well. Add chicken to the bowl and coat with the marinade. Let marinate for at least 10 minutes.

To a pot on a high heat, add a drizzle of olive oil and the remaining garlic and sauté for 1-2 minutes. Stir in the rice, chicken stock, turmeric (yellow packet) 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.

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. Combine 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 marinade and place in the pan. Cook the chicken, turning often to prevent burning, for 6-8 minutes or until cooked through.

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