Four lunches in one go: lemon and oregano chicken thighs over fluffy Qetoe Rice with crunchy salad, olives, quick pickled onion and a whipped feta you'll want on everything. Around half the carbs of regular rice and 50g of protein a bowl.
Serves 4 | Prep 20 min | Cook 20 min
Per serve: 544 cal, 50g protein, 25g carbs
Ingredients
- 2 packets Qetoe Rice
- 800g skinless chicken thigh fillets
- 3 tbsp full fat Greek yoghurt (marinade)
- 2 tbsp lemon juice
- 2 garlic cloves, grated
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1/2 tsp salt
- 100g feta
- 150g full fat Greek yoghurt (whipped feta)
- 1/2 red onion, thinly sliced
- 1/2 cup white wine vinegar (for pickling, drained)
- 2 Lebanese cucumbers, chopped
- 200g cherry tomatoes, halved
- 70g kalamata olives
- 2 tbsp chopped fresh parsley
Method
- Mix the 3 tbsp yoghurt, lemon juice, garlic, oregano, paprika, olive oil and salt. Coat the chicken and marinate for at least 15 minutes.
- Grill or air fry the chicken at 200C for 18 to 20 minutes until cooked through, then slice.
- Cover the sliced red onion with the white wine vinegar and leave to pickle while everything else cooks, then drain.
- Cover the Qetoe Rice with boiling water, cover with a plate for 5 minutes, then fluff with a fork.
- Blitz the feta with the 150g yoghurt until smooth.
- Divide into 4 bowls or containers: rice, chicken, cucumber, tomatoes, olives, pickled onion, a big spoon of whipped feta and parsley.
Tips
Marinate the chicken the night before for extra tender thighs. For meal prep, keep the whipped feta and pickled onion in small separate containers and add them just before eating so the rice stays fluffy all week.
