Description
This Portuguese Chicken with Black Rice Salad is a quick, fresh, and vibrant meal featuring smoky Portuguese roast chicken, nutty black rice, and crisp vegetables, all tossed in a zesty lemon and smoked paprika dressing. It’s a healthy, colorful dish perfect for weeknights or easy entertaining.
Ingredients
2 x 250 g packets Microwavable Black Rice
150 g Snow peas, trimmed
150 g Sugar snap peas, trimmed
½ Red onion, thinly sliced
1 Red capsicum, seeded and thinly sliced
1 Portuguese Hot Roast Chicken
¼ cup (60 ml) Lemon juice
2 tbsp Olive oil
1 Garlic clove, crushed
1 tsp Smoked paprika
Coriander leaves, to serve
Instructions
- Heat the microwavable black rice according to packet directions, then set aside to cool slightly.
- Bring a saucepan of water to the boil and add the snow peas and sugar snap peas. Cook for 2–3 minutes until bright green and tender, then drain and refresh under cold water. Halve once cooled.
- In a large bowl, combine the cooked rice, snow peas, sugar snap peas, red onion, and capsicum. Season with salt and pepper and transfer to a serving platter.
- Cut the Portuguese roast chicken into portions and arrange over the rice salad.
- Whisk together the lemon juice, olive oil, garlic, and smoked paprika in a small bowl. Drizzle the dressing evenly over the chicken and salad.
- Scatter with coriander leaves and serve immediately.
Notes
Use regular roast or leftover chicken for a milder flavor.
Add baby spinach, avocado, or cherry tomatoes for extra color and nutrition.
Mix in chickpeas or roasted sweet potato for a heartier salad.
Add a pinch of chilli flakes or peri-peri sauce for a spicier kick.
Crumbled feta or goat cheese makes a creamy, salty addition.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
