Bodybuilders Greek Chicken Chickpea And Spinach Salad Food

BODYBUILDER'S GREEK CHICKEN, CHICKPEA AND SPINACH SALAD

Steps:

• Place 1.5 cups of water per cup of rice in a pan, bring the water to the boil, then add the rice and turn the heat down to a simmer. Add water as necessary, stir often during the rest of the cooking. This rice should be done by the time the rest of the food is.
• In a wok or large saucepan, cook the chicken on a medium heat for about 5 minutes until it is white all over.
• add the onions and garlic, continuing cooking until tender.
• add the chickpeas, tomatoes (canned and chopped), olives (optional), and all the seasoning; cover and simmer for 18 minutes.
• add the spinach and cook for 7 minutes longer.
• drain the rice in a colander, add your batch and then finish of with some lemon juice and sprinkle over the feta cheese for flavour.
• Enjoy!

CHICKPEAS WITH SPINACH (GREEK)

Steps:

• In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
• Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
• Cover and simmer for about 18 minutes, stirring occasionally.
• Add spinach and cook about 7 minutes longer, or until spinach is cooked.
• Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.