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Grilled balsamic chicken with rice salad

  • 0:25 Prep
  • 0:12 Cook
  • 4 Servings


  • 600g chicken breast fillet
  • 3 teaspoons finely grated lemon rind
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dried oregano
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon dried chilli flakes (optional)

Rice salad

  • 2 cups Pea and green onion rice (see related recipe)
  • 250g cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup pitted kalamata olives
  • 60g baby spinach
  • 1 cup Roasted capsicum (see related recipe), finely chopped
  • 1/4 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • Chargrilled lemon cheeks, to serve


  • 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.

Source: taste.com.au


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