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Griddled Chicken Stacks

myvirginkitchen's picture
Barry makes a funky, healthy chicken stack with rice and peppers.
  Chicken breasts 4
  Red pepper 1 , cubed
  Yellow pepper 1 , cubed
  Watercress bunch 1 Cup (16 tbs)
  Long grain wild rice mix 1 Cup (16 tbs)
For dressing
  Lemon 1 , juiced
  Lime 1 , juiced
  Honey 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Pepper To Taste, grounded
  Olive oil 4 Tablespoon
  Lemon zest 1 Teaspoon
  Lime zest 1 Teaspoon

1. In a small pan, bring 2 cups of water to a boil.

2. To make the dressing, combine Dijon mustard, honey, lemon and lime zest, lemon and lime juice, ground black pepper, and olive oil together.
3. Reserve some dressing for the stacks.
4. Toss in the watercress into remaining dressing and mix well.
5. Smack the chicken breasts with a wooden stick. This will help them cook faster and cut easily.
6. Cut out small discs out of the chicken breasts using a cookie cutter.
7. Add rice to the boiling water and cook it for 18 minutes approximately.
8. Warm up a grill pan, spray some olive oil into it and cook the peppers until tender.
9. Grill thin chicken roundels until cooked.

10. To assemble the dish, place a chicken disk on the plate, add a thick layer of cooked rice, some watercress salad ad seared peppers and finally top it with another chicken disk and add some dressing on top.

11. Serve with watercress salad.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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