Rice Pepper Bell Salad with Chicken Fillet Strips

Ingredients

• 200 g rice
• 400 ml Vegetable broth
• 0.5 tsp turmeric
• 1 chili pepper
• 2 red bell peppers
• 4 Tbsp lime juice
• 2 tbsp corn germ oil
• Salt
• Pepper
• 1 tbsp freshly chopped coriander
• 1 tomato
• 3 chicken breast fillets
• 1 tbsp Sunflower oil

Instructions

1. 1.

   Wash long-grain rice in a sieve, drain and place in a pot. Cover with vegetable broth, add turmeric. Bring to a boil, then reduce heat. Simmer on low for about 20 minutes without lifting the lid. Wash, trim, halve, deseed, remove white skins from bell peppers and slice into strips. Halve tomato, remove seeds and dice finely. Sauté both in a pan with a little oil. Season lime juice with freshly ground pepper and salt, whisk together. Whisk corn germ oil into the vinaigrette with a whisk. Wash chili, cut lengthwise, deseed, remove white lining, dice finely, stir into salad sauce with fresh coriander. Drain rice, rinse cold, place in a bowl. Add bell peppers and tomatoes, mix with rice, let rest.

2. 2.

   The chicken fillets are trimmed of fat and tendons, washed, patted dry, and seasoned with pepper. In a grill pan with sunflower oil, cook each side for about 5-6 minutes until done. Plate the salad, slice the chicken diagonally, arrange on top, garnish with coriander leaves or parsley, serve.