Chicken, strawberry, and black rice salad
Black rice is a bit more exciting than regular rice, and the addition of strawberries makes it even more exotic! Even though it sounds a bit strange and fancy, it’s really not. Black rice is available at most supermarkets, as are strawberries in the right season! Grilled chicken is gently seasoned with lemon, salt and pepper.
Serves: 4
Container: you will need 4 airtight containers
Time: approximately 40 minutes
Nutritional info per serving:
- Calories: 380
- Fat: 3 grams
- Protein: 14 grams
- Carbs: 68 grams
Ingredients:
- 2 cups dry black rice
- 1 large chicken breast
- Olive oil
- Salt and pepper, to taste
- 1 cup strawberries, stalks removed, sliced
- 1 lemon
Method:
- Preheat the oven to 356 degrees Fahrenheit and line a baking tray with baking paper.
- Place the rice into a pot and add 4 cups of water and a pinch of salt, bring to the boil then reduce to a simmer, cover and let simmer until the water has disappeared and the rice is cooked.
- While the rice is cooking, cook the chicken by placing it onto the lined baking tray, drizzling with olive oil, and sprinkling with salt and pepper, bake in the preheated oven for approximately 20 minutes or until cooked through.
- Shred the cooked chicken breast and add to the pot with the cooked black rice.
- Place the strawberries into the pot and squeeze in the juice of one lemon.
- Season with salt and pepper before stirring to combine.
- Divide between your 4 containers, cover and store in the fridge until needed!
