Black Rice Salad & Lemon Chicken

Roasted vegetable black rice paired with chicken in a creamy lemon sauce.

Cooking time ≈ 55 min

Estimated nutrition · Per serving
≈ 540 kcal · Protein 18 g · Carbs 55 g · Fat 28 g

Ingredients

• For the black rice and vegetables:
• 1 cup dry black rice
• 1 sweet potato, cut into small cubes
• 1 eggplant, cut into small cubes
• 1 zucchini, cut into small cubes
• 4–5 pickled hot peppers, finely chopped
• 1 handful fresh cilantro and parsley, finely chopped
• olive oil, to taste
• dried herbs, to taste
• salt, to taste
• black pepper, to taste
• For the creamy lemon chicken:
• 1 chicken fillet
• 3–4 tbsp mayonnaise
• 100 ml cream
• 1 lemon, zest and juice
• 1–2 garlic cloves, minced
• salt, to taste
• herbs and spices, to taste

Method

1. Cook black rice following the package directions. Heat the oven to 200°C / 400°F.
2. Toss diced sweet potato, eggplant and zucchini with olive oil, dried herbs, salt and pepper. Roast until tender, stirring halfway through.
3. Combine rice and roasted vegetables with chopped herbs and pickled peppers.
4. For the chicken, combine mayonnaise, cream, lemon zest and juice, garlic, salt and herbs or spices. Coat the chicken in a baking dish.
5. Bake at 200°C / 400°F for approximately 35–40 minutes, until cooked through. Serve with the rice and vegetables.