Roasted Chicken with Black Rice Salad

Roasted Chicken with Black Rice Salad
Recipe type: Main
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
I've been having a lot of fun in the kitchen this week. There is something about the changing of seasons that gets me excited and thinking more about food! I've been in a creative rut for a couple of months and I was really getting bored of making the same old meals. This is when I pull out some old cooking magazines or cook books and look for inspiration. This one is inspired from Donna Hay's Life in Balance. Something I want to say about black rice: I used Japonica for this recipe, but you could use any type of rice or whole grain substitute you like. Black rice varieties are richer in antioxidants compounds than other rice varieties, so if you are used to buying the same old brown or white rice, try Japonica to switch it up! It has a lovely nutty, earthy flavor and goes well with other rich flavors like the pomegranate molasses and spices in this recipe.
  • 4 boneless and skinless, organic chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tsp ras el hanout (spice found in Middle Eastern grocery stores)
  • 1 tsp grated lemon zest
  • ½ tsp ground coriander
  • good pinch of sea salt
  • 1 cup dry, Japonica rice
  • 4 medium carrots, washed and grated
  • ½ cup pistachios
  • ½ cup goji berries
  • 1 cup cilantro leaves
  • 1 cup pea shoots
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh orange juice
  • ¼ cup organic apple cider vinegar
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp pomegranate molasses
  1. Preheat over to 425.
  2. Cook the rice according to the package directions.
  3. On a large plate, combine the olive oil, ras el hanout, lemon zest, coriander and sea salt and mix to combine.
  4. Roll the chicken breasts in the spice mixture to evenly coat. Lay the chicken breasts on a large baking sheet. Bake for 17 minutes or until cooked through. Allow to rest 10 minutes before slicing.
  5. Make the dressing:
  6. In a 2 cup mason jar, combine all of the dressing ingredients and shake well to combine. Set aside until rice is finished cooking.
  7. In a large mixing bowl, toss together the grated carrots, pistachios, goji berries, cilantro and pea shoots.
  8. When the rice is finished cooking, fluff it with a fork and add ½ of the dressing. Using the fork, mix it through the rice. Allow the rice to cool for 15 minutes before adding it to the carrot mixture.
  9. When rice has cooled, toss it together with the carrot mixture and add the rest of the dressing. Mix until everything is evenly distributed.
  10. Slice the chicken breasts and serve.


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