Spruce up leftover chicken in under 30 minutes to feed the family.

Ingredients

• Beetroot Tzaziki
• 125 ml (½ cup) Rhodes Quality Grated & Spiced Beetroot in Vinegar, drained
• 125 ml (½ cup) plain yoghurt
• 1 small garlic clove, crushed
• 125 ml (½ cup) cucumber, finely chopped
• Salt and freshly cracked black pepper
• 500 ml (2 cups) cooked brown rice
• 500 ml (2 cups) cooked removed from the bone, shredded
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
• 2 x large tomatoes, chopped
• ½ red onion, thinly sliced
• 60 g Feta cheese
• 10-12 calamata olives
• 30 ml (2 Tbsp) chopped flat-leaf parsley

Method

1. To make the tzatziki, place the well-drained Rhodes Quality Grated & Spiced Beetroot in Vinegar into a bowl.
2. Add the yoghurt, garlic, cucumber and parsley and stir to mix.
3. Season to taste with salt and pepper.
4. To assemble the bowls, divide the cooked rice at the bottom of 4-6 bowls.
5. Divide the chicken, Rhodes Quality Whole Kernel Corn, and tomatoes between the bowls.
6. Add a few slices of red onion, some feta and olives.
7. Spoon a generous dollop of the beetroot tzatziki onto each bowl.
8. Sprinkle with the chopped parsley and serve.

Servings

Serves 4-6

Cooking Times

Prep Time: 20 minutes

Cooking Times: 0 minutes

Cooking Tip

One store bought prepared rotisserie chicken will be great for this recipe.