Chicken Breast with Raw Tomato and Red Capsicum Sauce


1 cup green rice
2 cups stock
2 x 150-200g chicken breasts
salt and pepper
1 tsp. dried oregano
1 tsp. extra virgin olive oil
micro herb with olive oil and salt to serve


Raw Sauce
150g truss tomatoes, skinned and quartered
1 large capsicum, in pieces
1 tbsp fresh flat leaf parsley
1 tbsp freshly grated parmesan cheese
1 tbsp. extra virgin olive oil

salt and pepper


Cook the green rice in a saucepan with the stock and lid on, for 15 minutes until all the stock is absorbed.

In a bowl mix the chicken breast, salt and pepper oregano and olive oil. Place the chicken in a hot pan and fry for a few minutes on each side until cooked through.

Put the tomato quarters in a food processor with the capsicum, parsley, grated parmesan cheese and olive oil and process to a thick sauce.

Serve the rice in a separate bowl, pour the sauce on the chicken and make a micro herb salad on the side.