As summer is nearing an end, the weather doesn’t show any signs of cooling down. This heat calls for a refreshing dish full of vibrant colour and flavour. I love this dish as it is super simple and a great way to use up any excess vegetables sitting in the fridge.
- 500g chicken breast fillets
- 1 teaspoon honey
- 2 cup brown rice (cooked)
- 150g snow peas, thinly sliced
- 2 beetroot grated
- 2 carrots grated
- 120g mixed leaves
- 1 tablespoons tahini
- 1 garlic clove, crushed
- 3 tablespoons lemon juice
- 3 teaspoons olive oil
Step 1 Combine the tahini, garlic, lemon juice and olive oil in a glass jar and mix. Use half to cover the chicken and leave to marinate in the fridge for at least 30 minutes. Save the other half and mix with 1 teaspoon of honey and 2 teaspoons of hot water, mix and set aside for later.
Step 2 Heat a large pan over medium-high heat. Remove chicken from marinade and cook for 3–4 minutes each side, or until golden and cooked through. Transfer to a plate, cover with a sheet of foil and set aside for 2–3 minutes. Thickly slice.
Step 3 Blanch the snow peas for 30 seconds; refresh under cold running water. Drain well.
Step 4 To serve, divide the brown rice, snow peas, beetroot, carrot, salad leaves and chicken between 4 bowls; then drizzle each with the reserved tahini dressing.