Ginger and Soy Chicken, Steamed Kale and Black Rice

This a a healthy meal for the day to day for those of you who are too busy to spend time in the kitchen. This meal can be prepared in 30 minutes. Black rice is a whole grain and depending on the brand can be prepared in 18 minutes. The ginger is just perfect for the cold season, not only spicing up the dish but full of anti oxidants to help you resist the cold and flu season. The bitterness of the kale pairs harmoniously with the spicy, fragrant ginger and the nutty taste of the black rice.

Ingredients

250 g black rice

1/2 diced small onion

500 ml water

olive oil

sea salt

600 g chicken breast

40 ml soy sauce

freshly ground pepper

1 tsp grated ginger root

150 g of chopped kale

100 ml water

sea salt

Season the chicken breast with the ginger, soy and ground pepper. Set aside.

Saute the onion in a bit of olive oil on medium heat for about 4 minutes. Add 500 ml of water and season with salt. Add the rice and bring to a boil. Cover and cook for 18 minutes on medium heat. Let stand for 5 minutes with the lid on.

Place the kale, water and a pinch of salt in a medium sized pot. Cover and simmer for 10 minutes.

On a grilling skillet heat a small amount of olive oil. Place the chicken breast and cover with a lid to keep in the juices. Cook 3 minutes on either side on medium heat.

* Serves 4. Make extra kale and rice and use the next day to mix into a salad for lunch. Throw in apple slices, arugula, dried cranberries, nuts and season with balsamic vinegar and olive oil.