SP Herb Black Rice with Chicken Breast

SP Herb Black Rice with Chicken Breast

A lovely fresh dish with a yummy sweet and slightly flavour with the chicken and the beautiful slightly nutty flavour of the rice.

Course: Main Course
Servings: 4
1 cup SP Herb Ltd black rice
4 chicken breasts sliced into 1.5cm pieces, excess fat trimmed
150g sugar snap peas, blanched
100g baby spinach leaves
25g roasted cashews
2 tablespoons chopped fresh chives
2 tablespoons orange juice
1 tablespoon lime juice
2 teaspoons white balsamic vinegar
2 teaspoons honey
1 teaspoon finely grated fresh ginger
  1. Cook the rice in a large saucepan of boiling water for 30-40 minutes or until just tender. Drain.

  2. Heat a large non-stick frying pan over medium-high heat, spray with oil. Cook the chicken slices for about 4 minutes each side or until golden and just cooked through. Transfer to a clean board. Cover loosely with foil and set aside for 2-3 minutes to rest.

  3. Place the cooked SP Herb black rice, sugar snap and snow peas, spinach cashews and chives in a large bowl. Whisk the orange juice, lime juice, vinegar, honey and ginger in a small bowl. Add dressing and chicken to the salad and gently toss to combine.