Lemon Herb Grilled Chicken With Wild Rice Salad Recipe

About this recipe

Looking for a refreshing yet hearty lunch option? Lemon Herb Grilled Chicken with Wild Rice Salad is the perfect choice! This English-inspired dish combines juicy grilled chicken marinated in a zesty lemon and herb blend with a nutty wild rice salad bursting with fresh cucumber and carrots. Ready in just 35 minutes, it’s ideal for busy professionals seeking a nutritious meal. Packed with 32g of protein and 116g of energizing carbohydrates, this recipe fuels your day while satisfying your taste buds. The lemon marinade ensures every bite is bright and flavorful, complemented by the crisp textures of the vegetables. Serve it as a standalone dish or pair it with a light soup for a complete lunch experience. Perfect for mid-week cravings!

Ingredients

• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 1 Lemon - 1 Each
• 140G Greenfields Mixed Herbs, 140G
• 250G Tilda Wild Rice
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• - Schwartz Flat Leaf Parsley
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 1 Piece Cucumber 1Pc

Instructions

1. 1. Rinse the wild rice thoroughly, then boil it in salted water for 20-25 minutes until tender.
2. 2. While the rice cooks, prepare the marinade by mixing olive oil, juice of one lemon, minced garlic, chopped parsley, salt, and black pepper in a bowl.
3. 3. Coat the chicken breasts with the marinade evenly and let it rest for 10 minutes to absorb the flavors.
4. 4. Heat a grill pan over medium heat and cook the chicken breasts for 5-6 minutes per side until golden and fully cooked.
5. 5. Dice the cucumber and carrots into small cubes while the chicken is grilling.
6. 6. Drain the cooked wild rice and allow it to cool slightly before mixing it with the diced vegetables.
7. 7. Drizzle the remaining marinade over the rice salad and toss gently to combine.
8. 8. Slice the grilled chicken into strips and serve it over the wild rice salad for a visually appealing presentation.
9. 9. Garnish the dish with a sprinkle of fresh parsley and a wedge of lemon for added brightness.

How to make Lemon Herb Grilled Chicken With Wild Rice Salad

1. Cook the wild rice. Rinse the wild rice thoroughly, then boil it in salted water for 20-25 minutes until tender.
2. Marinate the chicken. While the rice cooks, mix olive oil, the juice of one lemon, minced garlic, chopped parsley, salt and black pepper. Coat the chicken breasts evenly and let them rest for 10 minutes.
3. Grill the chicken. Heat a grill pan over medium heat and cook the chicken breasts for 5-6 minutes per side until golden and fully cooked. Dice the cucumber and carrots into small cubes meanwhile.
4. Make the rice salad. Drain the wild rice and let it cool slightly, then mix it with the diced vegetables. Drizzle the remaining marinade over the salad and toss gently to combine.
5. Slice and serve. Slice the grilled chicken into strips and serve over the wild rice salad, garnished with a sprinkle of fresh parsley and a wedge of lemon.

Frequently asked questions

How long does Lemon Herb Grilled Chicken with Wild Rice Salad take to make?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.

Can I serve Lemon Herb Grilled Chicken with Wild Rice Salad cold?

Yes, it works well cold for packed lunches. Chill the chicken and rice quickly after cooking and eat within 2 days.

How do I get grill marks on the chicken?

Heat the grill pan well, oil the chicken rather than the pan and leave each side undisturbed for 5 to 6 minutes before turning.

What can I use instead of wild rice in the salad?

Swap it for brown rice or a wild and basmati rice blend. Both hold their texture well once cooled and dressed.

Is this lemon herb chicken salad vegetarian?

No, it is made with chicken breast, so it is not vegetarian.