
TOTAL TIME: 60MINS
SERVINGS: 2
CALORIES/SERVING: 452 CALS
INGREDIENTS
75g uncooked black rice
250g raw, uncooked chicken breast, sliced
4 cups baby spinach leaves
1 tomato, chopped
1/4 red onion, sliced
2 tbsp. avocado
1/3 cup balsamic vinegar
2 tbsp. olive oil
1 garlic clove, crushed
1 tbsp. wholegrain mustard
METHOD
Boil 150ml of water in a saucepan over medium temperature. Cook the black rice for 25 minutes. Add more water if required. Season with Himalayan salt and pepper. Set aside to cool
To marinate the chicken, combine the balsamic dressing ingredients together in a liquid jug. Place the chicken breast in a bowl. Pour half of the balsamic dressing in the bowl covering the chicken breast. ( Place the remaining dressing on the side) Gladwrap the chicken breast and refrigerate for 1-2 hours. After the chicken has marinated, drain the vinegar and place the chicken breast back into the bowl
Heat a non-stick frypan over medium temperature and cook the balsamic chicken for 3-4 minutes on each side or until the chicken is cooked in the middle
Add the baby spinach leaves, tomato, onion and avocado in a bowl. Add the cooked black rice to the salad and mix well
Layer the chicken over the top of the salad. Drizzle the remaining balsamic dressing over the top
Divide the salad into two meals. Dish one serving of the salad and refrigerate the second meal for tomorrow's lunch
NUTRITION
Serving size 293g
Calories 452 cal
Protein 33.6g
Fat, total 21.0g
- saturated 4.0g
Carbohydrate 29.4g
- sugars 2.7g
Sodium 154mg
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