Chicken & Haloumi with Brown Rice

This recipe was originally meant to be made with Quinoa, however after hunting every where for it I had to settle for brown rice...I really enjoyed this dish! It also comes from the Feb issue of Weight Watchers Magazine. And as a bonus the chicken and haloumi were cooked on the BBQ, and as we all know that is a blokes job! woo hoo I only had to make the vege & rice part lol 


I am also very pleased to tell you that after a week of being on my healthy eating plan that I have lost 3.4 kg! yay for me :) 


SERVES 4 (We halved the recipe) 
Pro Points 9 

Ingredients

1 (180g) cup quinoa, rinsed drained (or 2 cups brown rice) 

1/2 cup (65g) marinated red pepper strips, drained

250g cherry tomatoes, halved

1/2 cup fresh flat leaf Italian parsley leaves, chopped finely

400g lean chicken tenderloins 

100g haloumi cheese, thinly sliced

Method

Pace quinoa and 2 cups (500ml) water in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 12 - 15 minutes or until liquid is absorbed. Add pepper strips, tomatoes and parsley, season with salt and freshly ground pepper. OR you can do what I did and buy 2 cups brown rice in the microwave pack and bung it in the microwave for 2 minutes and mix in the rest when it bings!! 

Meanwhile, preheat a chargrill or BBQ over high heat. Cook chicken in batches, turning occasionally for 6 - 8 minutes or until browned. Lightly spray haloumi with cooking oil and cook for 1 - 2 minutes each side or until golden.

Serve quinoa (or rice) topped with chicken and haloumi.