Grilled Chicken Breast with Rice and Vegetables

Ingredients

• 200 g basmati rice
• 1 tbsp butter
• Salt
• 4 chicken breast fillets (skin-on, about 140 g each)
• 2 tbsp sunflower oil
• 1 tsp Paprika powder (sweet)
• Salt
• Pepper
• 2 Spring Onions
• 500 g broccoli florets

Instructions

1. 1.

   Sauté the rice in a pot with the butter. Deglaze with enough water to cover the rice by about one finger width. Season with salt and bring to a boil. Cover and simmer over low heat for 15 minutes, then let rest off the stove for 5 minutes.

2. 2.

   Meanwhile, rinse the chicken breast and pat dry with paper towels.

3. 3.

   Whisk together sunflower oil, paprika powder, salt, and pepper, then brush this mixture onto the chicken breasts. Grill each side over medium heat for 5-6 minutes until cooked through.

4. 4.

   Trim and slice the spring onions into thin rings. Wash the broccoli and blanch in salted water for about 5 minutes until just tender. Drain well and serve the rice, grilled chicken, and broccoli on plates, topped with sliced spring onions.