Wild Rice Salad with Lemon Pepper Chicken
Nutrition per serving
| Calories | 592 kcal |
| Protein | 35.8 g |
| Carbs | 72.3 g |
| Fats | 19.6 g |
| Saturated Fat | 3.3 g |
| Monounsaturated Fat | 11.8 g |
| Polyunsaturated Fat | 3.1 g |
| Sugars | 3.4 g |
| Fiber | 8 g |
| Sodium | 123 mg |
Ingredients
| Lemon Juice | |
| Olive Oil | |
| White Pepper | |
| Black Pepper | |
| Chicken Thigh | |
| Wild Rice | |
| Yellow Bell Pepper (capsicum) | |
| Fresh Coriander | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Coriander Seed | |
| Red Pepper Flakes (Chili Flakes) |
Preparation
1. Chop yellow bell pepper and fresh coriander.
2. In a medium sized bowl, combine olive oil, lemon juice, white pepper, ground black pepper, coriander seed and red pepper flakes. Stir mixture to combine, then add chicken thigh and toss well to combine. Cover bowl with plastic wrap and set aside the chicken to marinate for at least 10 minutes.
Cooking
1. Cook the wild rice and keep it warm.
2. Heat a skillet over medium high heat and add chicken. Cook the chicken until crusty on the outside, then flip to cook the other side, about 8 minutes more.
3. Place chicken on a cutting board and let it rest for a few minutes until cool enough to handle.
4. Cut chicken into bite-sized pieces and place in a medium bowl, top with cooked wild rice, chopped yellow bell pepper, fresh coriander and scallion. Season to taste and add more salt and pepper as necessary.