Rice bowl with chicken breast, zucchini and sage
This perfectly balanced recipe is sure to get your taste buds dancing. Plus, it’s topped with zucchini for a strong kick in nutrients and antioxidants.
Ingredients300g basmati and wild rice , rinsed well 2 tbsp olive oil 4 small chicken breasts, sliced 100g button mushrooms , quartered 2 green zucchini, diced 2 yellow zucchini, diced salt freshly ground black pepper For the herb butter 100g salted butter , softened 1 tbsp sage, chopped, plus extra leaves to garnish 2 tbsp flat-leaf parsley , chopped 2 tbsp chives, chopped |
MethodStep 1. Put drained rice in a medium saucepan with 400 ml water. Bring to the boil, cover, reduce the heat and simmer gently for 20 minutes or until the rice is cooked. Step 2. Meanwhile, heat the oil in a frying pan. Season chicken and mushrooms with salt and pepper and sauté for 8 minutes or until cooked through and starting to brown. Step 3. While the chicken is cooking, steam the zucchini for 4 minutes. Step 4. Make the herb butter by beating together the butter and herbs, then season with black pepper. Step 5. Drain the rice and toss it with the chicken, mushrooms and zucchini. Divide between four bowls and dot with the herb butter. Garnish with sage leaves and serve immediately. Serves 4. |
