Chicken and feta grain bowls | Heart and Stroke Foundation
This recipe is part of our Cook Once Eat Twice collection. Start by making Mint-parsley lemon chicken and then tomorrow make this recipe with the leftovers.
Keywords
- Chicken
- feta
- leftovers
- lemon chicken
- herbs
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Spoon
- Soup bowl
- Skillet
- Measuring cup
Ingredients
- Reserved Mint-parsley lemon chicken and topping*
- 2 cups (500 mL) cooked brown rice
- 1 cup (250 mL) grape tomatoes, halved
- 1/2 cup (125 mL) slivered almonds, toasted**
- 1/4 cup (50 mL) crumbled reduced-fat feta
- 1 lemon, halved
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