Chicken with beetroot and basil rice
- Cook rice in plenty of boiling water for 12 minutes, then drain well and place in a bowl with halved beetroot, vinegar and chopped basil. Season with salt and pepper, then toss well.
- At the same time, season chicken with salt and pepper. Heat a nonstick frying pan, add a film of oil and pan-fry chicken for 2 to 3 minutes on each side to brown and cook through.
- Arrange chicken on top of hot beetroot and basil rice. Serve asparagus on the side.