This takes some time, patience, and planning, but it is a delightful treat, especially if you have a palette for flavor!
Here is what you will need:
Non-fat Plain Greek Yogurt
Crumbled Feta Cheese
Shredded Chicken Breast
Wild Rice/Wheat Rice
Canned Roasted Tomatoes with Peppers
Garlic Cloves (preferably already marinated)
1 large yellow onion
Ready?? Alright let’s get cooking….
Take a frying pan and generously cover it with olive oil (it’s better for you than butter, and it will bring more flavor. Meanwhile, get a small pot and empty the canned tomatoes, bring it to cook on low (it will slowly warm up as you prepare the rest of the meal. if you are cooking for more than 2 people I suggest 2 or three cans).
Slice the onions (pouring about 1/4 cup into the warming tomato mix). Also place a generous amount of garlic in the pot (if you are a TRUE garlic lover, as I am, sometimes the recipe can call for a whole half of a garlic bulb.)
If you have not purchased pre-cooked rice, place the rice in a boiling pot of water (I trust you can take it from there).
Did I mention this recipe calls for some multi-tasking?
Anyways, let’s get to the good stuff. You are going to want to wash your chicken, and then I like to put it into a tupper-ware of some sort (it makes it easier to marinate). You are then going to add about 1/2 cup of olive oil, a 1/3 cup of sliced onions, as much pepper as you personally would like, 1/8 cup of oregano & thyme (be generous with the herbs they need to be absorbed) and place the lid on the tupperware and shake it up! After your chicken seems to be fully marinated place in frying pan. Cook until skin is golden-brown (approx. 5-6 minutes on each side.)
By this time your sauce should be warm, your rice should be cooked, and your stomachs should be almost ready.
Once the chicken is cooked to your liking. Place a serving of rice on your plate. Gently blanket the chicken on top and then about 3-4 large spoonfuls of tomato sauce should be added to the left and right sides of the chicken.
Now for the toppings.
About 2 Tablespoons of Greek Yogurt should be dolloped on top and then sprinkle however many almonds you would like.
Remember, all of these recipes I concocted in my spare time, so if the portion sizes or directions are too difficult to follow it is simply because I am used to cooking without measuring!! I hope you have created a successful meal for yourselves! Enjoy and be proud that you just learned something new to cook!