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Grilled chicken
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Total Time:
35 minutes
Fire-roasted peppers add smoky sweetness. Steaming helps peel easily. Mix with grilled chicken for a flavorful, nutrient-packed meal served with herby rice.
Ingredients:
  • 2 red peppers
  • 150 g white rice
  • 1 bunch of fresh flat-leaf parsley (15g)
  • 3 spring onions
  • 2 free-range chicken breasts
  • olive oil
  • 25 g shelled pistachios
  • extra virgin olive oil
  • 1 lemon
  • 30 g feta cheese
Instructions:
  • - Fill a medium saucepan with salted water and bring to a boil. Meanwhile, char the peppers over direct flame until blackened. - Add rice to boiling water and cook until tender, then drain and set aside covered. - Let the peppers steam, then remove the skin, deseed, and tear into strips. - Chop parsley and spring onions. - Thinly pound chicken breasts, season, and cook in a hot pan until golden. - Toast pistachios in the pan, chop, and set aside. - Mix parsley, spring onions, olive oil, lemon zest, and juice into the cooked rice. - Serve by piling herby rice onto a platter, topping with sliced chicken, roasted red peppers, crumbled feta, and chopped pistachios. Clean instructions, less words, same delicious outcome.

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