Bodybuilder'S Greek Chicken, Chickpea And Spinach Salad - cooking recipe

Ingredients

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

Preparation

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!