Lemon chicken strips with basmati rice and zucchini

Ingredients

For 1 serving

• Chicken breast140 g
• Basmati rice70 g
• Zucchini200 g
• Rice flour8 g
• Lemon juice20 ml
• Extra virgin olive oil10 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the basmati rice and cook it for 12 minutes, until tender and separate; drain.
2. Meanwhile wash and trim the courgettes and slice them into rounds about half a centimetre thick. Cut the chicken breast into thin strips, season with a pinch of salt and dust them in the rice flour, shaking off the excess.
3. Heat half the oil in a wide frying pan over medium-high heat and sauté the courgettes for 6 minutes, until golden at the edges; salt them and set aside.
4. In the same pan heat the remaining oil over high heat and brown the chicken strips for 4 minutes, turning, until golden and cooked through; pour in the lemon juice and let it thicken for a minute, until it forms a glossy sauce that coats them.
5. Serve the chicken with the rice and courgettes, finishing with chopped parsley and a grind of black pepper.