<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1660774293967294&amp;ev=PageView&amp;noscript=1">

    Brown rice, chicken and roast vegetable salad

    Blog Recipe Images

    Serves 2
    Prep 10 mins
    Cook 20 mins


    • Chicken breast, lean, raw, 200 g
    • Butternut pumpkin, 0.25 average pumpkin(s) , diced
    • Zucchini, 1 medium , diced
    • Dried paprika, 2 teaspoon(s) , smoked
    • Olive oil spray, 1 spray(s)
    • SunRice Steamed Rice in 90 Seconds, Medium Grain Brown, 1 250g pouch(s)
    • Baby spinach, 2 cup(s)
    • Basil pesto, 2 tablespoon(s)


    Preheat oven to 200°C (180°C fan forced).

    Place chicken breast, pumpkin and zucchini on a lined baking tray. Sprinkle over smoked paprika, spray with cooking oil and toss well to combine. Roast for 20-25 minutes or until golden and tender. Once cooled slice the chicken thinly across the grain.

    To serve combine the brown rice, roasted vegetables and baby spinach in a large bowl. Top with sliced chicken and pesto.

    TIP: A pre-cooked chicken could be used if you don’t have time to roast your own. You can prepare the roast vegetables ahead of time and serve cold, or re-heated with the salad.