6 chicken tenderloins, trimmed
2 x150g packets brown rice and quinoa packets
1 cup chopped continental parsley
¼ cup mint leaves,
100g cherry tomatoes, halved
½ Lebanese Cucumber, chopped
¼ cup Spanish onion, finely chopped
1 garlic, crushed
½ tablespoon each balsamic and olive oil
Lemon wedges, to serve
(Natural Greek yoghurt or tzatziki, optional, to serve)
Preheat grill to medium high heat.
Heat rice according to packet directions. Set aside to cool.
Lightly spray the grill pan with oil, season chicken and cook for about 4-5 mins, turning until cooked. Set aside.
Combine cooled rice with parsley, mint, tomato, cucumber, onion and garlic in a large bowl. Drizzle with balsamic and oil. Separate onto 2 plates/containers.
Place 3 chicken tenderloins on top of each serve.
Drizzle with Harissa and top with yoghurt, when serving, if desired
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