Looking for a healthy, mid-week dinner, or an easy work-day lunch? Try this simple rice bowl with chicken, zucchini and sage, from the Stockland Summer of Food magazine. 

Method

1. Put the drained rice in a medium saucepan with 400 ml water. Bring to the boil, then cover, reduce the heat and simmer gently for 20 minutes or until the rice is cooked.

2. Meanwhile, heat the oil in a frying pan. Season the chicken and mushrooms with salt and pepper and sauté for 8 minutes or until cooked through and starting to brown.

3. While the chicken is cooking, steam the courgette for 4 minutes.

4. Make the herb butter by beating together the butter and herbs, then season with black pepper.

5. Drain the rice and toss it with the chicken, mushrooms and courgettes. Divide between four bowls and dot with the herb butter. Garnish with sage leaves and serve immediately.

There’s plenty of delicious summer recipe inspiration in the latest issue of Summer of Food, available to pick up for FREE at your local Stockland centre. And be sure to tag us in your creations @stocklandshopping and #foodincommon on Instagram. We love to see what the community is up to this season!

 

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Ingredients

• 300 g basmati and wild rice , rinsed well
• 2 tbsp olive oil
• 4 small chicken breasts, sliced
• 100 g button mushrooms , quartered
• 2 green courgettes, diced
• 2 yellow courgettes, diced
• salt

• freshly ground black pepper
• For the herb butter
• 100 g salted butter , softened
• 1 tbsp sage, chopped, plus extra leaves to garnish
• 2 tbsp flat-leaf parsley , chopped
• 2 tbsp chives, chopped

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