Lemon Grilled Chicken with Rice Salad
- 600g chicken thigh fillets
- 2 lemons, zest and juice
- 2 crushed garlic cloves
- 1.5 tbsp olive oil
- 500g cooked brown rice
- 400g sliced zucchini
- 15g each of mint and coriander leaves, chopped
- ½ cucumber, diced
- 125g cherry tomatoes, halved
- 2 sliced spring onions
- Preheat the oven to 220C. Place the chicken thighs between 2 sheets of baking paper and bash with a rolling pin until 1cm thick. Whisk together half the juice and zest of the lemon with the garlic and ½ tbsp of oil in a bowl, and toss in the chicken with some seasoning. Leave to marinate.
- Meanwhile, cut the zucchini into fries and tip onto a baking tray. Drizzle with ½ tbsp of oil, season well and toss to coat. Roast for 25 mins until golden and tender.
- Preheat a griddle pan and cook the chicken thighs (leave the marinade in the bowl) for 6 mins on each side. Whisk together the remaining 1 tbsp of oil, the rest of the lemon zest and juice and some seasoning and toss in the cooked rice. Fold in the coriander, mint, cucumber, tomatoes and spring onions, and serve alongside the grilled chicken and zucchini fries.
25 mins
4 serving