B00CU1W244_EBOK

1 SERVE =
2 units protein
1 unit bread
¾ unit dairy
1 unit vegetables
2 units fats
Oregano a
with Gree
SERVES 4
cooking oil spray
800 g skinless chicken thighs,
trimmed of fat
2 teaspoons olive oil
1 red (Spanish) onion, finely sliced
3 cloves garlic, finely chopped
2 sprigs thyme or 1 teaspoon
dried thyme
2 teaspoons dried oregano
finely grated zest and juice of 1 lemon
1 cup (250 ml) Chicken Stock
(see page 209)
4 tablespoons risoni
40 g reduced-fat feta
GREEK SALAD
juice of 1 lemon
1 tablespoon extra virgin olive oil
1 cos lettuce, washed, leaves torn
4 roma (plum) tomatoes,
cut into wedges
1 Lebanese (small) cucumber,
cut into 1 cm pieces
10 medium-sized black olives, halved
120 g reduced-fat feta, cut into
1 cm cubes
1
2
3
4
Cooking the riso
delicious cookin
the slow-cooker
Spray a large fryin
high heat. Workin
sides for 3–4 minu
Reduce the heat t
thyme and oregan
until the onion is s
slow-cooker alon
Season to taste w
Cover and cook on
tender. Remove th
it is submerged in
15 minutes.
Meanwhile, for the
and season with p
a bowl and toss th
To serve, divide th
Crumble over the
Serve with the Gre