Balsamic chicken with red onions and black rice

Ingredients

For 1 serving

• Chicken breast140 g
• Red onion120 g
• Balsamic vinegar20 ml
• Black rice65 g
• Arugula30 g
• Extra virgin olive oil10 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Bring a pan of water to the boil, salt it and cook the black Venere rice for 35 minutes over medium heat, until tender but still slightly chewy; drain.
2. Meanwhile peel the red onions and cut them into thin wedges. Heat half the oil in a frying pan over medium-low heat and sweat them for 12 minutes with a pinch of salt, stirring often, until soft and sweet; set aside.
3. Slice the chicken breast about 1 cm thick. In the same pan heat the remaining oil over medium-high heat with the rosemary and brown the chicken for 2–3 minutes per side, until golden and cooked; season with salt and black pepper.
4. Deglaze with the balsamic vinegar, return the onions and let it glaze for 2 minutes, turning, until the liquid becomes a glossy syrup that coats the chicken.
5. Serve the chicken and onions with the Venere rice and the washed rocket.