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Grilled chicken breast with wild rice, broccoli and tomato-olive salsa

Grilled chicken breast with wild rice, broccoli and tomato-olive salsa

Grilled chicken breast with wild rice, broccoli and tomato-olive salsa

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Serves: 4 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the salsa
  • 2 spring onions, sliced
  • 2 tomatoes, peeled, seeded and cubed
  • 60ml (¼ cup) olives, pitted and diced
  • 60ml (¼ cup) olive oil
  • 30ml (2 tbsp) red wine vinegar
  • salt and freshly ground black pepper, to taste
  • The rest
  • 4 chicken breasts
  • 250ml (1 cup) brown and wild rice, cooked
  • 12 tender-stem broccoli, blanched
  • Two handfuls of almonds
  • Two handfuls of baby spinach leaves

Instructions

  1. Preheat the oven to 200°C.
  2. To make the salsa, combine all the ingredients in a bowl, mix well and set aside.
  3. Season the chicken breasts (with salt and chicken spice) and seal in a hot pan until the skin side is crispy. Transfer to an oven tray and roast in the oven until cooked through, about 10 minutes.
  4. Add broccoli, spinach leaves and almonds to rice and mix well. Divide the rice and chicken between 4 plates and finish with the salsa. Serve immediately.

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