Chicken Rice Salad

Ingredients

• 160 g whole grain rice
• Salt
• 0.5 Organic lemon
• 1 red bell pepper
• 1 Zucchini
• 300 g chicken breast fillet
• Pepper
• 2 tbsp sunflower seeds (15 g each)
• 3 tbsp olive oil
• 1 handful Mint (5 g)
• 1 handful arugula (40 g)
• 80 g feta cheese (45% fat in dry matter)

Instructions

1. 1.

   Rinse the rice under cold water. Cook in boiling salted water according to package instructions for about 35–40 minutes until al dente.

2. 2.

   Meanwhile wash the lemon, pat it dry, grate its zest and squeeze out the juice. Peel and wash the bell pepper and zucchini. Shred the zucchini finely or cut into thin half-moons; dice the pepper into small cubes. Pat the chicken dry, cut into bite-sized pieces and season with salt, pepper and 1 tsp lemon zest.

3. 3.

   Toast the sunflower seeds in a pan without oil over medium heat until golden brown. Remove them and heat 1 tbsp olive oil in the same pan. Cook the chicken over medium heat for 6–8 minutes on all sides until golden brown. Remove it and sauté the vegetables in the remaining fat for about 5 minutes over medium heat. Wash the mint, shake dry and pluck the leaves. Wash and spin the arugula dry.

4. 4.

   For the dressing, mix the remaining olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, salt and pepper in a small bowl.

5. 5.

   Combine all ingredients in a large bowl. Crumble the feta, fold it in, and serve the chicken rice salad on plates.