The Easter weekend is usually a time for proper indulgence, however I was keen to try out a new healthy recipe last night. Despite it’s bland appearance, this was actually really good, and pretty filling. It took a bit of time to make, but having Monday off work meant that I had plenty of time!
Ingredients (serves 2)
- 2 x chicken breasts
- 1 x courgette, chopped
- 1 x pack of fine asparagus, chopped
- 1 x bag of boil in the bag brown rice
- 200ml chicken stock
- Grana Padano for serving (Parmesan or a similar hard cheese will work)
- Salt and pepper
- Boil the rice as per the packet instructions. In the meantime, heat the oven up to 200 degrees.
- When the rice has only got about five minutes left, put the chicken in the oven to roast. All in all, the chicken only needs about 30 minutes to cook (depending on the size of the chicken breast), so you may just need to make sure the timings work for what you’re working with.
- Once the rice has cooked, take it out of the water and leave to cool.
- After the chicken has been cooking for about ten minutes, put the courgette and asparagus into a saucepan and pour in the chicken stock. Put it on a high heat and allow it to boil, then turn down to a simmer. Be sure not to let the stock burn away. If it looks like it’s going to, just add some more boiling water.
- Once the chicken has only got about five minutes left, add the rice into the pan with the stock and vegetables and stir through, making sure that the rice heats up.
- Fingers crossed, all being well with your timings, the chicken will now be cooked and the veggies soft, but not too well done.
- Finally, plate up, salt and pepper to taste and add on a good sprinking of Grana Padano.
I think this dish could also work well with cod, or monkfish, and is something I will be trying in the future, I’ll let you know how I get on!