Grilled balsamic chicken with rice salad

Cooking Meat Grilled balsamic chicken with rice salad

Balsamic and chilli lend these grilled chicken breasts a subtle spicy sweetness that shines alongside the Mediterranean-inspired rice salad.

Lables: Low carb Low kilojoule Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place chicken in a glass or ceramic bowl. Add lemon rind, vinegar, oregano, oil, garlic and chilli flakes (if using). Season with pepper. Toss to coat. Cover, refrigerate for 30 minutes.
  2. Heat a chargrill pan or barbecue grill over medium heat. Cook chicken, for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil to keep warm. Slice chicken.
  3. Meanwhile, make Rice salad Place rice, tomato, basil, olives, spinach and capsicum in a bowl. Drizzle with juice and oil. Season with salt and pepper. Toss to combine. Serve chicken with salad and lemon cheeks.

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600g chicken breast fillet
3 tsp finely grated lemon rind
2 tbsp balsamic vinegar
2 tsp dried oregano
1 tbsp olive oil
1 garlic clove, crushed
1/2 tsp dried chilli flakes
2 cups Pea and green onion rice
250g cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1/2 cup pitted kalamata olives
60g baby spinach
1 cup Roasted capsicum , finely chopped
1/4 cup lemon juice
2 tbsp extra virgin olive oil
chargrilled lemon cheeks, to serve

Adv

Autors
Preparation time
25
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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