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.

Recipe «Grilled balsamic chicken with rice salad» presented in category Recipes / Meat, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.