Grilled chicken with sweet pepper salsa and basmati rice

grilled chicken

grilled chickenYou can’t go wrong with homemade salsa, full of Mediterranean goodness. Grill a few extra chicken fillets for this grilled chicken with sweet pepper salsa and rice and you can make another meal from the leftovers.




Serves: 4

Total time: 35 minutes


  • 200g basmati rice
  • 20g mint chopped
  • 1 tablespoon ginger root peeled and chopped finely
  • 1 red onion (chopped finely)
  • 20g basil chopped
  • 4 chicken fillets
  • 1 red pepper (de seeded and chopped finely)


  • Spray chicken with oil and cook under a grill for 10 – 12 minutes on each side, or until cooked
  • Wash the rice, measure in a cup, add twice as much cold water to rice
  • Place rice and water in a saucepan, bring to boil
  • Turn off heat, place a lid on the saucepan and leave for 25 minutes
  • Do not be tempted to take off the lid
  • To make the salsa – spray the saute pan with oil, put all ingredients except for the herbs into the pan
  • When the ingredients are cooked add the herbs and mix well
  • To plate – put the rice into a ramekin dish, press well, turn upside down on a hot plate. Spoon the salsa around the ramekin dish
  • Lift the ramekin dish leaving the rice in a ramekin shape. Rest the chicken on top of the rice