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Ingredients
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600g chicken breast fillet
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3 teaspoons finely grated lemon rind
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2 tablespoons balsamic vinegar
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2 teaspoons dried oregano
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1 tablespoon olive oil
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1 garlic clove, crushed
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1/2 teaspoon dried chilli flakes (optional)
Rice salad
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2 cups Pea and green onion rice (see related recipe)
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250g cherry tomatoes, halved
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1/2 cup fresh basil leaves, torn
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1/2 cup pitted kalamata olives
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60g baby spinach
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1 cup Roasted capsicum (see related recipe), finely chopped
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1/4 cup lemon juice
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2 tablespoons extra virgin olive oil
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Chargrilled lemon cheeks, to serve
Method
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1Place 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.
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2Heat 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.
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3Meanwhile, 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.
Source: taste.com.au
