Grilled Chicken, Brown Rice & Avocado Salad
Rate this RecipeIngredients
- 1 cup brown rice rinsed (or brown rice sachets)
- 2 cups water
- 2 chicken breasts about 175 g each
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon italian herbs dried
- 1 cup broccoli chopped into florets
- 400 g canned chickpeas drained & rinsed
- 1 cup green beans halved
- 1 cup cherry tomatoes chopped
- 1 lebanese cucumber diced
- 1/2 avocado large, diced
- 1/2 cup parmesan cheese shaved
- 1/2 cup parsley leaves or mint leaves, roughly chopped
- 1/2 cup almonds toasted, chopped
- 2 tablespoons extra virgin olive oil
- 1 lemon large, juice squeezed
- sea salt & cracked black pepper
Instructions
- Place the brown rice and water in a medium saucepan. Bring to the boil, then reduce the heat and simmer, covered, for 25 minutes. Turn off the heat and fluff with a fork.1 cup brown rice, 2 cups water
- Combine the chicken breasts with 1 tablespoon of the olive oil, the balsamic vinegar and italian herbs. Place a medium frying pan over medium heat and cook the chicken for about 4–5 minutes each side (depending on the size). Remove, cool and slice.2 chicken breasts, 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon italian herbs
- Steam or microwave the broccoli in some water for 2–3 minutes until vibrant green and just cooked. Drain and set aside.1 cup broccoli
- For the salad: Place the broccoli, chickpeas, green beans, cherry tomatoes, cucumber, avocado, parmesan, parsley and almonds. Drizzle over the remaining olive oil and squeeze over the lemon juice. Season well and toss together.1 cup broccoli, 400 g canned chickpeas, 1 cup green beans, 1 cup cherry tomatoes, 1 lebanese cucumber, 1/2 avocado, 1/2 cup parmesan cheese, 1/2 cup parsley leaves, 1/2 cup almonds, 2 tablespoons extra virgin olive oil, 1 lemon
- To serve: Divide the brown rice among bowls, then top with the salad and slices of chicken. Feel free to squeeze over some more lemon juice and season more if needed.1 cup brown rice
Notes
You can also cook the chicken breast in the oven. Place on a tray and bake for 20 minutes at 200°C conventional (180°C fan-forced).
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