Ingredients
Rice Pudding
- 1/2 cup Jasmine rice
- 1.75 cups Milk
- 1.5 TBSP Granulated sugar
- Pinch Kosher salt
- 2 TBSP Heavy cream
- 1/4 tsp Powdered sugar
- 1/4 tsp Ground cinnamon for dusting
Dressing
- 2 TBSP Extra-virgin olive oil
- 1 tsp Red wine vinegar
- 1 tsp Lemon juice
- 1 tsp Garlic grated
- 1 tsp Dried oregano
Seasoning
- Salt
- Black pepper
Salad
- 1 TBSP Extra-virgin olive oil
- 1.5 cups Beets peeled and diced into bite sized pieces
- 8 oz Chicken breast boneless skinless
- 4 cups Romaine lettuce chopped
- 1/2 cup Tomato diced
- 1/2 cup Cucumber sliced then quartered
- 1/3 cup Red onion sliced
- 1 cup Green bell pepper sliced
- 1/3 cup Kalamata olives drained and sliced
- 2 oz Feta cheese (block) cut into chunks
- 2 slices Greek bread toasted
Kombucha
- 24 oz Kombucha cold
Instructions
- Make the rice pudding: Place rice in a large saucepan. Add the milk, sugar, and salt. Bring to a boil over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick. Reduce the heat to a low simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, about 20 minutes.
- Remove from the heat and allow to cool down before placing into a container to refrigerate and cool fully, about 4 to 12 hours.
- Prep the ingredients for the salad per the instructions above.
- Preheat the oven to 375°F (190°C).
- Make the dressing: In a bowl whisk together all of the ingredients for the dressing and store in the refrigerator until ready to use.
- Place the beets on a foil-lined baking sheet. Drizzle with half the oil and season with salt and pepper. Mix together until nicely coated. Cook in the oven until easily pierced with a fork, about 20 minutes. Then set aside.
- Preheat a grill or grill pan on medium heat.
- Season the chicken on both sides with salt and pepper. Drizzle with the remaining oil. Grill the chicken for 6-8 minutes per side until nicely charred to an internal temperature of 160°F (71°C) using a thermometer. Once cooked set aside to rest for 3 to 5 minutes before dicing into bite-sized pieces.
- Toast the bread.
- Finish the rice pudding: Whip the cream and powdered sugar in a bowl until stiff peaks form. Top the rice pudding with whipped cream and dust with cinnamon.
- Make the salad: Arrange the lettuce and remaining ingredients (except the bread) for the salad on a plate, and top it with chicken, beets, and dressing.
- Serve the salad with bread and kombucha. Enjoy with rice pudding.
Nutrition
Calories: 992kcal | Carbohydrates: 96g | Protein: 47g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 1185mg | Potassium: 1764mg | Fiber: 10g | Sugar: 34g | Vitamin A: 9658IU | Vitamin C: 80mg | Calcium: 567mg | Iron: 5mg
Greek Salad
Ingredients
Rice Pudding
- 1/2 cup Jasmine rice
- 1.75 cups Milk
- 1.5 TBSP Granulated sugar
- Pinch Kosher salt
- 2 TBSP Heavy cream
- 1/4 tsp Powdered sugar
- 1/4 tsp Ground cinnamon for dusting
Dressing
- 2 TBSP Extra-virgin olive oil
- 1 tsp Red wine vinegar
- 1 tsp Lemon juice
- 1 tsp Garlic grated
- 1 tsp Dried oregano
Seasoning
- Salt
- Black pepper
Salad
- 1 TBSP Extra-virgin olive oil
- 1.5 cups Beets peeled and diced into bite sized pieces
- 8 oz Chicken breast boneless skinless
- 4 cups Romaine lettuce chopped
- 1/2 cup Tomato diced
- 1/2 cup Cucumber sliced then quartered
- 1/3 cup Red onion sliced
- 1 cup Green bell pepper sliced
- 1/3 cup Kalamata olives drained and sliced
- 2 oz Feta cheese (block) cut into chunks
- 2 slices Greek bread toasted
Kombucha
- 24 oz Kombucha cold
Instructions
- Make the rice pudding: Place rice in a large saucepan. Add the milk, sugar, and salt. Bring to a boil over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick. Reduce the heat to a low simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, about 20 minutes.
- Remove from the heat and allow to cool down before placing into a container to refrigerate and cool fully, about 4 to 12 hours.
- Prep the ingredients for the salad per the instructions above.
- Preheat the oven to 375°F (190°C).
- Make the dressing: In a bowl whisk together all of the ingredients for the dressing and store in the refrigerator until ready to use.
- Place the beets on a foil-lined baking sheet. Drizzle with half the oil and season with salt and pepper. Mix together until nicely coated. Cook in the oven until easily pierced with a fork, about 20 minutes. Then set aside.
- Preheat a grill or grill pan on medium heat.
- Season the chicken on both sides with salt and pepper. Drizzle with the remaining oil. Grill the chicken for 6-8 minutes per side until nicely charred to an internal temperature of 160°F (71°C) using a thermometer. Once cooked set aside to rest for 3 to 5 minutes before dicing into bite-sized pieces.
- Toast the bread.
- Finish the rice pudding: Whip the cream and powdered sugar in a bowl until stiff peaks form. Top the rice pudding with whipped cream and dust with cinnamon.
- Make the salad: Arrange the lettuce and remaining ingredients (except the bread) for the salad on a plate, and top it with chicken, beets, and dressing.
- Serve the salad with bread and kombucha. Enjoy with rice pudding.
Nutrition
Calories: 992kcalCarbohydrates: 96gProtein: 47gFat: 48gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 140mgSodium: 1185mgPotassium: 1764mgFiber: 10gSugar: 34gVitamin A: 9658IUVitamin C: 80mgCalcium: 567mgIron: 5mg
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