Portuguese-style chicken with rice and green bean salad
serves / 4 prep / 25 minutes cook / 20 minutes Ingredients 4 (about 150g each) chicken breast fillets
2 garlic cloves, crushed
1 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp finely grated lemon rind
1 tsp finely grated fresh ginger
1⁄2 tsp dried chilli flakes
200g (1 cup) white long-grain rice 200g green round beans, trimmed, cut into 3cm pieces
150g (1 cup) frozen peas, thawed 2 roma tomatoes, seeded, coarsely chopped
4 shallots, trimmed, thinly sliced
1. Use a sharp knife to cut 3-4 slashes diagonally in the top of each chicken fillet. Combine the garlic, oil, lemon juice, lemon rind, ginger and chilli flakes in a shallow glass or ceramic dish. Add the chicken and toss to coat. Cover with plastic wrap and set aside for 10 minutes to marinate.
2. Meanwhile, cook the rice following packet directions. Cook the beans and peas in a saucepan of boiling water for 2 minutes or until tender. Drain. Transfer to a large bowl. Add the rice, tomato, shallot, extra lemon juice and extra oil. Toss to combine. Season with salt and pepper.
3. Preheat a barbecue grill or chargrill on high. Cook chicken for 4 minutes each side or until lightly charred and cooked through. Serve with rice salad.