Rice bowl

with chicken breast, zucchini and sage

Serves 4 people Prep time 10mins Cook time 30mins

Ingredients

FOR THE CHICKEN

300g basmati and wild rice, rinsed well 4 small chicken breasts, sliced 2 tbsp olive oil 100g button mushrooms, quartered 2 green zucchinis, diced 2 yellow zucchinis, diced Salt Freshly ground black pepper

FOR THE HERB BUTTER

100g salted butter, softened 1 tbsp sage, chopped, plus extra leaves to garnish 2 tbsp flat-leaf parsley , chopped 2 tbsp chives, chopped

Method

Put the drained rice in a medium saucepan with 400ml water. Bring to the boil, then cover, reduce the heat and simmer gently for 20 minutes or until the rice is cooked. Meanwhile, heat the oil in a frying pan. Season the chicken and mushrooms with salt and pepper and sauté for 8 minutes or until cooked through and starting to brown. While the chicken is cooking, steam the zucchini for 4 minutes. Make the herb butter by beating together the butter and herbs, then season with black pepper. Drain the rice and toss it with the chicken, mushrooms and zucchini. Divide between four bowls and dot with the herb butter. Garnish with sage leaves and serve immediately.