Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Watermelon & Rice Salad with Chicken
An adventurous and refreshing summer meal that combines chilled rice and grilled chicken with juicy cubes of fresh watermelon. Mint and feta cheese are often added to bridge the gap between the sweet fruit and the savory protein. This cooling, hydrating dish is a perfect example of modern fusion cuisine for a hot day.
An adventurous and refreshing summer meal that combines chilled rice and grilled chicken with juicy cubes of fresh watermelon. Mint and feta cheese are often added to bridge the gap between the sweet fruit and the savory protein. This cooling, hydrating dish is a perfect example of modern fusion cuisine for a hot day.
Ingredients
- 200 g Chicken Breast Fillet
- 120 g Fresh Spinach
- 12.5 cup Basmati Rice
- 250 ml Watermelon, seedless
- 30 cup Alfalfa Sprouts
- 1 medium Lime
- 1 tbsp Olive Oil
- 2 tbsp Soy Sauce
- 1 tbsp Maple Syrup
- 1 tsp Fresh Ginger, grated
Instructions
- Mix the ginger, soy sauce, and maple syrup with the juice from half a lime.
- Sear both sides of the chicken for 1 minute each with olive oil in an ovenproof pan.
- Afterward, add the ginger sauce and sauté briefly.
- Now, place the chicken in a preheated oven at 120°C/250°F for 20 minutes.
- Prepare the rice according to its instructions.
- In the meantime, open the watermelon and cut the pulp into bite-sized pieces.
- Mix the washed spinach with the watermelon cubes and alfalfa sprouts together and mix into the cooked Basmati rice.
- Distribute the salad onto the plate. Remove the warm chicken from the oven, cut into small pieces and serve with the salad.
Storage and Meal Prep Tips
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