INGREDIENTS 

700g Diced Chicken Breast 

300g Diced onion

300g Diced Red Pepper

300g Cherry Tomatoes

2tbsp Tomato paste

500g Cooked Basmati rice (use 2 packets of pre-cooked rice for ease/time)

90G Feta Cheese (or Greek style salad cheese)

4tsp Oregano (Dried or Fresh)

2tsp Paprika (Any type), Cumin, Turmeric

1tsp Chilli powder (more if you like it spicy)

3 Cloves of Garlic, chopped 

1x Chicken or Veg Stock cube

500ml Water

Salt and Pepper to taste

This will make 5 portions (or 8 smaller portions with added salad) and will freeze for up to 3 months and fridge for 3 days. Ensure meals are piping ht before consuming.

1. Fry the diced onion and diced Garlic in a pan with a little oil until soft (this may take around 10 mins)
2. Add in the diced chicken and fry until colour begins to change.
3. Add in 3tsp Oregano and 2tsp Paprika, Cumin, Turmeric, salt and pepper to taste and stir so chicken is coated. 
4. Add in the diced pepper and cook for 5 mins until it begins to soften a little. If you prefer it a little softer, cook for longer. 
5. Add in the stock pot and 500ml water, along with the 2tbsp Tomato paste and stir to combine.
6. Add in both packs of rice and stir to combine.
7. Add in the 300g of Cherry tomatoes, cover and leave to simmer for around 15mins,m stirring occasionally
8. Once you are happy with the consistency, add in the crumbled Feta and the remaining Oregano and stir to combine.
9. If you are meal prepping, leave to cool before dividing into portions. Food must be cooled before being placed in the fridge/freezer.