← All recipes

🍽️ Chicken Rice Salad with Lemon

407 kcal · 30 min · 4 servings

Ingredients

• 160 g whole grain rice
• salt
• 0.5 organic lemon
• 1 red bell pepper
• 1 zucchini
• 300 g chicken breast fillet
• pepper
• 2 tbsp sunflower seeds (15 g each)
• 3 tbsp olive oil
• 1 handful mint (5 g each)
• 1 handful arugula (40 g each)
• 80 g feta (45% fat in dry matter)

Instructions

1. 1. Rinse the rice in a sieve under cold water.
2. 2. Cook the rice in boiling salted water for about 35 to 40 minutes until al dente, as indicated on the package.
3. 3. Wash the lemon hot and pat it dry.
4. 4. Grate the lemon zest and squeeze out the juice.
5. 5. Clean the bell pepper and the zucchini and wash them.
6. 6. Grate the zucchini finely or slice it into thin half-moons.
7. 7. Cut the bell pepper into small cubes.
8. 8. Pat the chicken meat dry.
9. 9. Cut the chicken meat into bite-sized pieces.
10. 10. Season the chicken with salt, pepper, and one teaspoon of lemon zest.
11. 11. Roast the sunflower seeds in a pan without fat until golden brown over medium heat.
12. 12. Remove the seeds from the pan and set them aside.
13. 13. Heat one tablespoon of olive oil in the same pan.
14. 14. Fry the chicken in it over medium heat for 6 to 8 minutes until golden brown on all sides.
15. 15. Remove the chicken from the pan and set it aside.
16. 16. Sauté the vegetables in the remaining frying fat over medium heat for about 5 minutes.
17. 17. Wash the mint and shake it dry.
18. 18. Pluck the mint leaves from the stems.
19. 19. Wash the arugula.
20. 20. Spin the arugula dry.
21. 21. Mix the remaining olive oil, one tablespoon of lemon juice, one teaspoon of lemon zest, salt, and pepper in a small bowl for the dressing.
22. 22. Mix all ingredients in a large bowl.
23. 23. Crumble the feta and fold it into the salad.
24. 24. Serve the chicken rice salad on plates.

Nutrition per serving

• kcal: 407
• Protein: 28 g · Fett/Fat: 16 g · Carbs: 36 g