October 10th, 2013
By LeeAnne Wright
Prop styling by Lynda Felton
From the print edition, September 2013
In a medium pot, bring rice and 2-3/4 cups water to a boil. Reduce temperature to medium-low and simmer covered for 15 minutes. Remove from heat and let sit covered for 15 minutes.
Meanwhile, whisk together oil, za’atar, lemon juice, zest, garlic and pepper in a large bowl. Add chicken and turn to coat.
Heat fry pan or barbecue to high heat. When hot, add chicken. Grill 7 minutes per side. Keep warm until ready to serve.
Set aside 1-1/2 cups of cooked rice and 2 cooked breasts for lunch recipe Lettuce Wrap With Chicken, Rice & Mango.
Combined with: Spiced Cauliflower:
295 calories, 11 g fat, 92 mg calcium, 176 mg sodium, 19 g carbohydrates, 4 g fibre, 27 g protein. Excellent source of vitamins B6, C and K, niacin, folate, pantothenic acid, magnesium, phosphorus, potassium and selenium; high source of fibre; good source of iron; source of calcium.