Servings: 4

Greek Chicken on Spiced Rice Salad Recipe Ingredients: 4 Boneless chicken breasts ( or 8 chicken portions - bone in ) 1 tsp Cracked Black Pepper 1 tsp Fresh Thyme, chopped 1/4 Cucumber Grated, excess juice squeezed out for dressing, 1/2 Cucumber, seeds removed and diced 2 tbsp Fresh Mint, chopped for Dressing, 1 Tbsp for Rice 1/2 Red and Yellow Capsicum deseeded and diced 370g Rice Risotto Juice and Zest of 1 Lemon 1/2 tsp Rock Salt 250mls Natural Yoghurt - dressing, 1 Tbsp for Rice

Directions:
Mix together salt, pepper, thyme, juice and zest of lemon. Cut incisions into breast or chicken portions and brush over the lemon rub. Set aside.
Cook the rice risotto as per packet directions. Allow to cool and mix in the mint, capsicums and yoghurt.
Place the chicken onto a hot barbeque and cook the breasts for 6-7 minutes or the portions for 15- 20 minutes. Turning occasionally until cooked through (No pink juices).
Mix together the dressing ingredients ( yogurt, mint, cucumber ) and set aside.
To Serve
Spoon the Rice Salad onto serving plates add the barbequed Greek chicken and spoon over the dressing. Serve with warmed crusty bread fresh from the barbeque.