Lemon Chicken, Burrata, Tomato Salad & Rice Platter
Seared lemon chicken served with broccolini, tomato-onion-basil salad, burrata, and steamed rice.
"This platter bursts with color, freshness, and flavor — it’s healthy, elegant, and oh so good!" - Alexia
Ingredients
- 4 large chicken breasts
- 1 lemon (half for marinade, half for garnish)
- 2 cups grape tomatoes
- 2 heads broccolini
- 1 small red onion (sliced thin)
- 1 package Grain Trust steamed brown rice
- 1 package Grain Trust steamed jasmine white rice
- 2–4 oz burrata balls
- Fresh basil (for garnish and salad)
- Balsamic glaze (for drizzling)
- Extra virgin olive oil
- 1 tablespoon butter
- Garlic salt (to taste)
- Garlic powder (to taste)
- Cracked black pepper (to taste)
- Sea salt (to taste)
- Cooking spray
Instructions
Marinate and Cook the Chicken
Wash the chicken breasts and place them in a bowl. Season with garlic salt, garlic powder, and cracked black pepper. Add the juice from half a lemon and drizzle with olive oil. Let marinate for 20 minutes. Heat a sprayed pan over medium-high heat and sear the chicken on both sides until golden. Lower the heat, cover with foil, and add 1/4 cup water to steam and form a sauce. Remove and add to your serving platter.
Prepare the Broccolini
Wash and trim 1 inch from the stems. Heat olive oil in a sauté pan and add the broccolini. Sear briefly, then add a little water and cover to steam. Season with garlic salt, garlic powder, and cracked black pepper. Cook until slightly charred, tender, and bright green. Add to the platter.
Make the Grape Tomato Salad
In a bowl, combine grape tomatoes and sliced red onion. Season with garlic salt, garlic powder, and cracked black pepper. Add 1/2 cup chiffonade basil, drizzle with olive oil and balsamic glaze, and toss. Add to the platter.
Prepare the Burrata
Place the burrata on the platter. Season with sea salt and cracked black pepper. Drizzle with olive oil.
Cook the Rice
Steam the jasmine and brown rice according to package directions (3 minutes in the microwave). For the jasmine rice, season with sea salt, 1 tablespoon butter, and basil. For the brown rice, season with cracked black pepper, olive oil, and basil. Add both to the platter.
Assemble and Garnish
Arrange all ingredients on a large serving platter. Garnish with fresh basil and sliced lemons. Drizzle lightly with olive oil and balsamic glaze if desired.