Black Rice Chicken Bowl
We’re huge fan of salad dinner bowls, especially on days we’re in a rush or feeling the need to balance out extra calories from other food we’ve been eating. With Valentine’s Day coming up, we’re both guilty of indulging in chocolate lately (okay, the truth is that’s been more me than Daniel), so I felt the need to compensate with light salad dinner bowls. I love this latest bowl: black rice chicken bowl with a veggie boost of spinach, zucchini and carrots + a sprinkle of pomegranate.
Servings: 2 bowls
2 chicken breasts
1 cup of black rice
Handful of Spinach
Salt and pepper
½ lemon juiced
Preheat the oven to 180°C.
Marinate the chicken with salt, pepper, paprika, rosemary and olive oil.
Cook black rice according to the instructions on the packaging.
Bring a pan with olive oil to high heat and fry the chicken until golden brown. Transfer the chicken into an oven dish and put it in the oven until cooked through.
Grate the carrots and Zucchini and season with some salt and pepper, olive oil and a splash of lemon juice.
Place all ingredients in bowl (black rice, chicken, carrots, zucchini, spinach) with a sprinkle of pomegranate on top, mix together and enjoy!