Orange rice salad with chicken

Ingredients for 1 servings:

• 1 large orange(s)
• 70 g basmati rice
• 1 chicken breast fillet(s)
• 1 tsp oil
• Radicchio, a few leaves
• ½ tsp Dijon mustard
• salt and pepper
• Paprika powder
• 2 stalks of parsley, flat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the rice in salted water according to the package instructions. Meanwhile, thoroughly peel and fillet the orange. Reserving the juice, squeeze the remaining orange juice. Season the juice with mustard, salt, and pepper. Wash the parsley, shake dry, and finely chop. Add to the dressing. Cut the chicken fillet into three long pieces, season with salt, pepper, and paprika, and sear in hot oil until browned. Cut the washed lettuce into strips. Then arrange the still-lukewarm rice decoratively on a plate. Arrange the orange segments around it. Arrange the lettuce strips and meat on top. Pour the dressing over the rice and the other ingredients. It’s important for this recipe to use a really good Dijon mustard. Using “regular” mustard from a tube won’t produce a particularly good flavor, and the delicate interplay of the individual ingredients will be lost.