Rice, grilled vegetable, and chicken salad, step-by-step recipe with photos by eugena-klykova

Rinse the rice and put it to boil. Lightly pound the chicken breast, sprinkle with lemon juice, rub with salt and pepper, and set aside to marinate. Wash the zucchini and carrots, peel the carrots, and cut the vegetables into thin slices. Brush the mushrooms and cut into quarters. Drizzle the vegetables with olive oil, sprinkle with Provencal herbs and salt, and grill until tender. When the vegetables are ready, grill the chicken breast. Mix well 2 tablespoons of olive oil, lemon juice, curry, salt, and pepper for the dressing. Combine the slightly cooled vegetables with the rice and dressing. Divide the salad among plates. Cut the chicken breast into slices and place a slice on top of each serving of salad. Serve warm.

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