Bodybuilder'S Greek Chicken, Chickpea And Spinach Salad

• 400 g chicken
• 300 g chickpeas (drained weight)
• 2 medium tomatoes (or use sun-dried for extra flavour)
• 300 -400 g chopped canned tomatoes
• 240 g spinach
• 4 cups brown rice
• 1 handful olive (optional for those healthy fats)
• 150 g feta cheese
• 3 garlic cloves
• 2 teaspoons paprika
• 2 teaspoons oregano
• 2 teaspoons chili powder
• 1 teaspoon chili pepper flakes
• 1 teaspoon salt & pepper, to taste
• 1 lemon, juice of

1. 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.
2. In a wok or large saucepan, cook the chicken on a medium heat for about 5 minutes until it is white all over.
3. add the onions and garlic, continuing cooking until tender.
4. add the chickpeas, tomatoes (canned and chopped), olives (optional), and all the seasoning; cover and simmer for 18 minutes.
5. add the spinach and cook for 7 minutes longer.
6. 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.
7. Enjoy!

chicken, chickpeas, tomatoes, tomatoes, spinach, brown rice, handful olive, feta cheese, garlic, paprika, oregano, chili powder, chili pepper, salt, lemon

Taken from www.food.com/recipe/bodybuilders-greek-chicken-chickpea-and-spinach-salad-527705 (may not work)