Name: Warm Rice Salad with Chicken, Broccoli, Pumpkin Seeds & Goat Cheese
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 crowns broccoli; 1.02 kg chicken breasts, boneless skinless; 6 cloves garlic; 1 ½ (113 g) logs goat cheese; 2 small bunches Italian (flat-leaf) parsley; 1 ½ lemons; ¾ cup pumpkin seeds; 1 ½ bunches radish; 1 ½ medium red onions; black pepper; extra virgin olive oil; salt

Warm Rice Salad with Chicken, Broccoli, Pumpkin Seeds & Goat CheeseWarm Rice Salad with Chicken, Broccoli, Pumpkin Seeds & Goat Cheese — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 crowns broccoli

1.02 kg chicken breasts, boneless skinless

6 cloves garlic

1 ½ (113 g) logs goat cheese

2 small bunches Italian (flat-leaf) parsley

1 ½ lemons

¾ cup pumpkin seeds

1 ½ bunches radish

1 ½ medium red onions

black pepper

extra virgin olive oil

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a large pot. Add water, chicken, salt, and pepper; bring the mixture to a boil over high heat.

Once the liquid comes to a boil, cover the pot and reduce heat to low. Cook until liquid is fully absorbed and chicken is cooked through, 15-18 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Zest and juice lemons into a large bowl; add oil, salt, and pepper. Whisk to combine the dressing.

Trim and thinly slice radishes; add to the bowl with the dressing.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl and set aside.

Peel, halve, and small dice onions; peel and mince garlic.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom; add onion and garlic. Cook, stirring occasionally, until the onion starts to soften, 6-7 minutes.

Meanwhile, roughly chop broccoli into small pieces.

Once the onion is soft, add broccoli to the skillet and continue to cook, stirring occasionally, until the broccoli is tender, 6-7 minutes. Remove from heat.

Add cooked veggies and pumpkin seeds to the bowl with the dressing, radish, and parsley.

Using tongs, transfer the cooked chicken to a cutting board. Shred the chicken using two forks; use one fork to hold the chicken and the other fork to pull and shred the meat.

Add shredded chicken and warm rice to the bowl with the dressing and veggies; stir to combine the salad.

To serve, divide salad between bowls and crumble goat cheese over top. Enjoy!

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