Rice Vegetable Salad with Chicken

Ingredients

• 250 g natural long-grain rice
• 1 untreated lemon
• Salt
• 1 tsp ground turmeric
• 1 red chili pepper
• 1 Garlic clove
• 4 tbsp olive oil
• a pinch paprika powder (sweet)
• 1 tsp Honey
• 1 tsp dried thyme
• 350 g Chicken breast fillet
• 250 g Cherry Tomatoes
• 100 g pitted black olives
• 1 Red Onion
• 250 g feta cheese
• Pepper
• 2 tbsp coarsely chopped basil

Instructions

1. 1.

   Rinse the rice in a sieve and drain. Wash the lemon, dry rub it, grate the zest and squeeze out the juice. Bring about 500 ml water with 2 tbsp lemon juice, a pinch of salt and turmeric to a boil, add the rice, cover and cook for about 25 minutes. Then remove the lid and let cool.

2. 2.

   Meanwhile wash the chili pepper, halve it, deseed and finely dice. Peel the garlic and mince finely. Mix the chili, 2 tbsp oil, paprika powder, honey and thyme together. Rinse the chicken, pat dry and cut into strips. Toss in the spice‑oil mixture and fry in a hot non‑stick pan for 2–3 minutes until golden brown, then remove from heat to finish cooking.

3. 3.

   Wash the tomatoes and halve them. Drain the olives. Peel the onion and dice small. Cut the feta into cubes as well. Mix the tomatoes, olives, onion, feta, remaining oil and lemon zest with the rice. Season with salt, lemon juice and pepper, plate on a dish, top with chicken and garnish with basil.

4. 4.

   serve