Chicken with light peperonata and brown rice

Ingredients

For 1 serving

• Chicken breast140 g
• Bell peppers200 g
• Onion60 g
• Canned peeled tomatoes100 g
• Brown rice60 g
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes over medium heat, until tender but still slightly al dente; drain.
2. Meanwhile wash the peppers, remove the stalk, seeds and ribs and cut them into strips about 2 cm wide; peel the onion and slice it thinly.
3. Heat half the oil in a saucepan over medium-low heat and sweat the onion and peppers for 10 minutes, stirring often, until they soften; add the crushed peeled tomatoes and a pinch of salt, cover and cook for 15 minutes, until the peperonata is soft and the sauce has reduced.
4. In the last few minutes heat a grill or griddle pan over high heat. Pat the chicken breast dry, salt it and grill for 5 minutes per side, until it has golden grill marks and is no longer pink in the centre; rest for 2 minutes and slice.
5. Serve the chicken, peperonata and rice with torn basil, the remaining oil drizzled raw and a grind of black pepper.