Chicken with beetroot and basil rice
( SERVES 1 )
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|⅓ cup||Basmati rice|
|250 g||Baby beetroots|
|2 tbsp||Fresh basil|
|1 to taste||Salt & freshly ground pepper|
|1 tbsp||Olive oil|
- Cook rice in plenty of boiling water for 12 minutes, then drain well and place in a bowl with halved beetroot, vinegar and chopped basil. Season with salt and pepper, then toss well.
- At the same time, season chicken with salt and pepper. Heat a nonstick frying pan, add a film of oil and pan-fry chicken for 2 to 3 minutes on each side to brown and cook through.
- Arrange chicken on top of hot beetroot and basil rice. Serve asparagus on the side.