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Juicy rice salad with chicken and feta

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Ingredients for 4 servings:

  • 5 carrots, sliced
  • 5 tbsp rapeseed oil
  • 200 g long grain rice
  • 400 g chicken breast fillet(s)
  • 100 g raisins
  • 150 g feta cheese
  • some salt and pepper
  • Spice(s) to taste

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Preheat the oven to 200°C (fan-assisted). Toss the carrot slices with 3 tablespoons of rapeseed oil, salt, and pepper, spread on a baking sheet, and roast for about 25-30 minutes. Meanwhile, cook the rice in salted water according to the package instructions. Season the chicken breast fillets to taste, cut into small pieces, and fry in a pan. Place the rice, carrots, chicken breast, raisins, and feta cheese in a bowl and toss with salt, pepper, and 2 tablespoons of oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Juicy rice salad with chicken and feta