Preparation

Sauté the spinach in a non-stick pan with a drizzle of extra virgin olive oil and a clove of garlic.
Boil the brown rice in plenty of salted water, drain while still al dente, and season with oil, salt, pepper, and lemon juice.

Slice the chicken breast into strips, coat them in the rice flour, and then cook in a non-stick pan with a drizzle of extra virgin olive oil. Deglaze with the orange juice, season with salt and pepper, and set aside.

Arrange the ingredients while still warm in a bowl, then finally add the sliced carrots and pomegranate seeds. Garnish with shavings of Grana Padano Riserva.
Serve the warm salad immediately.