Frango Grelhado com Vinagrete (Grilled Chicken, Tomato Salsa)
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Ingredients
- 600 g skinless chicken breasts
- 3 ripe tomatoes
- 1 red onion, diced
- 1 green pepper, sliced
- 2 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 300 g long grain white rice
- 2 tbsp fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 556 kcal
- Protein
- 43 g
- Carbohydrate
- 64.8 g
- of which sugars
- 5.4 g
- Fat
- 12.8 g
- of which saturates
- 2.2 g
- Fibre
- 3.3 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Mix the tomatoes, red onion, green pepper, white wine vinegar, half the olive oil and the parsley in a bowl. Season and leave to sit while you cook the chicken.
- 3
Rub the chicken breasts with the remaining olive oil and season well.
- 4
Griddle or pan-fry the chicken for 6-7 minutes each side, until cooked through with no pink remaining.
- 5
Slice the chicken and serve with the rice and the tomato vinaigrette spooned over.
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