Brown rice salad with chicken, peas and zucchini

Ingredients

For 1 serving

• Chicken breast120 g
• Brown rice60 g
• Peas80 g
• Zucchini100 g
• Cherry tomatoes80 g
• Basilto taste
• Lemon juice10 ml
• Extra virgin olive oil10 g
• Saltto taste

In season: May – August

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes, until tender; drain, rinse under cold water to cool it and drain well.
2. Meanwhile blanch the peas in a small pan of boiling salted water for 5 minutes, until tender; drain.
3. Wash and trim the courgettes, cut them into roughly 1 cm dice and sauté them in a frying pan with a little of the oil over medium-high heat for 4 minutes, until golden but crisp; salt them.
4. Heat a griddle pan over medium-high heat, salt the chicken breast and grill it for 5 minutes per side, until white inside; let it cool slightly and cut it into small cubes.
5. Wash and halve the cherry tomatoes. Combine the rice, chicken, peas, courgettes, tomatoes and torn basil and dress with the lemon juice, the remaining oil and a pinch of salt.