GRILLED CHICKEN, BROWN RICE AND AVOCADO SALAD

Serves 2

Ingredients:

• 2 chicken breasts, approx. 175g each

• 1 tablespoon extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon Italian herbs

• 1 cup brown rice, rinsed (or brown rice sachets)

• 400g canned chickpeas, drained & rinsed

• 1 cup green beans, washed and chopped in half

• 1 cup cherry tomatoes, chopped

• 1 cup broccoli, chopped into florets

• 1 lebanese cucumber, diced

• 1/2 large avocado, diced

• 1/2 cup shaved parmesan

• 1/2 cup parsley or mint, roughly chopped

• 1/2 cup toasted almonds, chopped

• 2 tablespoons extra virgin olive oil

• 1 large juicy lemon, juice squeezed

• Sea salt & cracked black pepper

Method:

1. Place the rice and 2 cups of water in a medium saucepan. Bring to the boil, then reduce the heat and simmer, covered, for 25 mins. Turn off the heat and fluff with a fork.

2. Combine chicken breast with olive oil, balsamic vinegar and Italian herbs. Place a medium/large frypan onto medium heat and cook the chicken breast each side for approx. 4-5 mins (depending on the size). Remove, cool and slice.

3. Steam or microwave the broccoli in some water for 2-3 mins until vibrant green and just cooked. Remove, drain and set aside.

4. For the salad: Add the chickpeas, green beans, broccoli, cherry tomatoes, cucumber, avocado, shaved parmesan, parsley or mint and almonds. Drizzle over the olive oil and squeeze over the lemon juice. Season well and toss together.

5. To serve: Add brown rice to bowls, top with the chickpea salad and add slices of chicken breast on top of the salad. Feel free to squeeze over some more lemon juice and season more if needed.
   
   Tip: You can also cook the chicken breast in the oven. Lay out on a baking tray and bake for 20 minutes at 200 degrees Celsius.