Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice
Salad
Main Choice
Method
Rice
- 1
Prepare the rice
Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.
- 2
Cook the rice
In a medium saucepan, combine the rinsed rice, 1.5 cups of water, and 0.5 tsp of salt. Bring to a boil over medium heat.
- 3
Simmer
Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the water is absorbed and the rice is tender.
- 4
Fluff the rice
Remove from heat and let it sit covered for another 5 minutes. Then, fluff the rice with a fork and set aside.
Salad
- 5
Prepare the salad ingredients
Wash and dry the mixed greens, cherry tomatoes, and cucumber. Slice the cherry tomatoes in half and chop the cucumber into bite-sized pieces.
- 6
Mix the salad
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber.
- 7
Dress the salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
Main Choice
- 8
Prepare the chicken
If using a whole chicken breast, slice it in half horizontally to make two thinner pieces for quicker cooking.
- 9
- 10
Grill the chicken
Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side or until fully cooked and juices run clear.
- 11
Sprinkle sesame seeds
Once cooked, remove from heat and sprinkle sesame seeds over the chicken before serving.