When the summer heat kicks all I want is a less as possible time next to the stove, and as much as possible freshness. And this meal is exactly that. Fresh, simple, quick, and most importantly it is so nummy!
Of course, like all my recipes, it is gluten- and soy-free! I hope you enjoy making it and eating it as much as I did.
Ingredients
Rice
- 2 cups of rinsed rice
- 1/2 lemon
- 1/2 teaspoon salt
- pepper to taste
- 1 table spoon of olive oil
- Add water as per the instructions on the rice packaging.
Chicken
- 800g of diced chicken breast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 3 cloves of garlic
- parsley
Salad
- 1/4 of medium sized purple cabbage (or 1/2 of small sized cabbage)
- 1 yellow pepper
- 1 tomato
- 1 cucumber
- 1 avocado
- 1 celery stick
- 50g - 100g of crumbled feta cheese
- 1/2 tea spoon oregano
- 2 table spoons olive oil
- salt
Cut all these veggies and then add olive oil, oregano and salt and mix it well.
Method
1. Cooking Rice. Mix all ingredients and add them to the rice cooker, or prepare it on the stove.
2. Preparing Chicken. Mix all the ingredients in a bowl, seal it and leave it in the fridge while you are preparing the salad.
3. Prepare Salad.
4. Serving Rice. By the time you are done with making the salad, the rice should be cooked. Take it of the stove/rice cooker and mix it so you stop cooking process and prevent rice grains sticking. If you like colder rice, feel free to serve it on the plate immediately.
5. Cook Chicken. At this point take out the chicken from the fridge and fry it on a table spoon of olive oil. Then serve it next to the rice and add the salad.
My perfect drink with this meal is lemonade!
Have fun and enjoy this easy summer meal!
Prijatno!
- Serbian phrase meaning "pleasantly".
- Used to wish someone pleasant and tasty meal filled with enjoyment.
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