Healthy Chicken and Rice Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 1 ⅛ cups Long grain rice
- 1 ⅔ cups vegetable stock
- ½ tsp ground Turmeric
- 4 Tbsps Oil
- 1 tsp Chili powder
- 2 red peppers (deseeded and chopped)
- 4 Tbsps Lime juice
- salt
- peppers
- 4 Chicken breasts (skinned)
- 1 Tbsp sunflower oil
- to garnish
- fresh cilantro
Preparation steps
1.
Rinse the rice and put into a large pan with the stock and turmeric. Bring to a boil and cook until the rice is tender and the stock has been absorbed. Fluff up with a fork.
2.
Heat 2 tbsp oil in a frying pan, add the chilli powder, cook for 2 minutes then add the peppers. Cook for 10 minutes or until tender, stirring from time to time.
3.
Season the lime juice with salt and freshly ground pepper and whisk in the remaining oil to make a dressing.
4.
Mix the peppers into the rice and stir in the dressing. Season with salt and pepper to taste.
5.
Season the chicken breasts with pepper and rub with the sunflower oil. Heat a griddle pan until very hot then cook the chicken for about 5 minutes on each side or until cooked through.
6.
Spoon the salad onto plates, slice the chicken at an angle and arrange on top of the salad. Serve garnished with coriander.
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