TO DRINK: Brampton Rosé 2009, a crisp, fruity wine with a hint of spice.
Grilled chicken breast with wild rice, broccoli and tomato-olive salsa
Ingredients
- SALSA
- 2 spring onions, sliced
- 2 tomatoes, peeled, seeded and cubed
- 60ml (¼ cup) olives, pitted and diced
- 60ml (¼ cup) olive oil
- 30ml (2 tbsp) red wine vinegar
- salt and freshly ground black pepper, to taste
- 4 chicken breasts
- 250ml (1 cup) brown and wild rice, cooked
- 12 tender-stem broccoli, blanched
Instructions
1
Preheat the oven to 200°C.
2
To make the salsa, combine all the ingredients in a bowl, mix well and set aside.
3
Season the chicken breasts and seal in a hot pan until the skin side is crispy. Transfer to an oven tray and roast in the oven until cooked through, about 10 minutes.
4
Divide the rice, broccoli and chicken between 4 plates and finish with the salsa. Serve immediately.
