chicken with rice



  • 130g (2⁄3 cup) black rice
  • 2 (200g each) chicken breast fillets
  • 1 tablespoon sesame seeds
  • 200g sugar snap peas, trimmed
  • 450g broccoli, trimmed, cut into florets
  • 1 1/2 tablespoon salt-reduced tamari
  • 1 teaspoon tahini
  • 1/2 teaspoon honey
  • 1 1/2 cups picked watercress leaves


Step 1


Cook the rice in a large saucepan of boiling water for 25 minutes or until al dente. Drain.

Step 2

Cut each chicken breast through the middle horizontally to make 4 thin fillets. Place the sesame seeds on a large plate. Press 1 side of chicken in seeds to coat.

Step 3

Spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the chicken, seed-side down, for 2 minutes or until golden. Turn and cook for a further 3 minutes or until cooked through. Set aside to cool slightly. Thickly slice.

Step 4

Meanwhile, steam the peas and broccoli until tender. Combine the tamari, tahini and honey. Stir until smooth.

Step 5

Divide the rice, peas and broccoli among bowls. Top with the chicken and watercress leaves and drizzle with the tamari dressing.

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