• TO DRINK: Brampton Rosé 2009, a crisp, fruity wine with a hint of spice.

    Grilled chicken breast with wild rice, broccoli and tomato-olive salsa

    Serves: 4
    Cooking Time: 20 mins plus extra for the rice

    Ingredients

    • SALSA
    • 2 spring onions, sliced
    • 2 tomatoes, peeled, seeded and cubed
    • 60ml (¼ cup) olives, pitted and diced
    • 60ml (¼ cup) olive oil
    • 30ml (2 tbsp) red wine vinegar
    • salt and freshly ground black pepper, to taste
    • 4 chicken breasts
    • 250ml (1 cup) brown and wild rice, cooked
    • 12 tender-stem broccoli, blanched

    Instructions

    1

    Preheat the oven to 200°C.

    2

    To make the salsa, combine all the ingredients in a bowl, mix well and set aside.

    3

    Season the chicken breasts and seal in a hot pan until the skin side is crispy. Transfer to an oven tray and roast in the oven until cooked through, about 10 minutes.

    4

    Divide the rice, broccoli and chicken between 4 plates and finish with the salsa. Serve immediately.

     

     

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