Griddled chicken with brown rice and vegetables
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Rice dish · Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Chicken breast fillets of even thickness 600 g
- Rice brown, dry weight 240 g
- Broccoli cut into florets 300 g
- Carrot cut into batons 250 g
- Courgette cut into half-moons 250 g
- Extra virgin olive oil 30 ml
- Lemon juice 1 unidad
- Garlic clove, grated 1 unidad
- Sweet paprika 1 cdta
- Salt al gusto
- Black pepper al gusto
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Method
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Cook the brown rice according to the packet, usually for 25–30 minutes. Drain if necessary and keep hot.
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Mix half the extra virgin olive oil with the lemon juice, garlic, paprika, salt and pepper. Coat the chicken fillets and set aside while preparing the vegetables.
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Steam the broccoli for 5 minutes until just tender.
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Sauté the carrot and courgette in some of the remaining oil for 7–8 minutes. Add the broccoli and adjust the salt.
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Heat a griddle well and cook the chicken for 3–5 minutes per side, depending on thickness, until golden and completely cooked through.
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Rest the chicken for 3 minutes, slice and serve with the brown rice and vegetables.
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