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Grilled Chicken Avocado Rice Bowl

  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 15 minutes

  •       

Ingredients

½ tsp each ground cumin, ground coriander and smoked paprika
3 skinless chicken breast fillets
2 tbsp olive oil
100 g feta, crumbled
Coriander sprigs, thinly sliced red chilli and lime wedges, to serve
Quick-pickled onion
1 Spanish onion, thinly sliced into rings
¼ cup white wine vinegar
1 tsp caster sugar
Avocado Rice
2 limes, juiced
1 garlic clove, finely chopped
¼ cup olive oil
4 cups cooked brown rice (see notes)
2 ripe Hass avocados, halved, stones removed, flesh scooped out and diced
2 spring onions, thinly sliced
½ cup coarsely chopped coriander

Method

1

To prepare the quick-pickled onion, combine vinegar, sugar and onion in a bowl, season to taste and toss to combine. Set aside to pickle while you prepare the rest of the dish.

2

Combine spices and 1 tsp sea salt in a small bowl, then use to generously season chicken all over to taste. Heat oil in a large non-stick frying pan over medium-high heat, add chicken and pan-fry for 2-3 minutes until golden brown, turn and brown remaining side. Transfer to oven for 4-5 minutes to cook through, then set aside to rest for 5 minutes.

3

To make the avocado rice, combine ingredients in a large bowl, season to taste and mix to combine well, divide among serving bowls.

4

Thickly slice the chicken, arrange on top of rice, then crumble over feta. Drain pickled onions and scatter over each bowl, scatter with coriander sprigs and serve.

NOTE: To make 4 cups of brown rice you’ll need to start with approximately 1½ cups raw brown rice.
For a vegetarian option, replace the chicken with a grilled field mushroom

Ingredients

 ½ tsp each ground cumin, ground coriander and smoked paprika
 3 skinless chicken breast fillets
 2 tbsp olive oil
 100 g feta, crumbled
 Coriander sprigs, thinly sliced red chilli and lime wedges, to serve
Quick-pickled onion
 1 Spanish onion, thinly sliced into rings
 ¼ cup white wine vinegar
 1 tsp caster sugar
Avocado Rice
 2 limes, juiced
 1 garlic clove, finely chopped
 ¼ cup olive oil
 4 cups cooked brown rice (see notes)
 2 ripe Hass avocados, halved, stones removed, flesh scooped out and diced
 2 spring onions, thinly sliced
 ½ cup coarsely chopped coriander

Directions

1

To prepare the quick-pickled onion, combine vinegar, sugar and onion in a bowl, season to taste and toss to combine. Set aside to pickle while you prepare the rest of the dish.

2

Combine spices and 1 tsp sea salt in a small bowl, then use to generously season chicken all over to taste. Heat oil in a large non-stick frying pan over medium-high heat, add chicken and pan-fry for 2-3 minutes until golden brown, turn and brown remaining side. Transfer to oven for 4-5 minutes to cook through, then set aside to rest for 5 minutes.

3

To make the avocado rice, combine ingredients in a large bowl, season to taste and mix to combine well, divide among serving bowls.

4

Thickly slice the chicken, arrange on top of rice, then crumble over feta. Drain pickled onions and scatter over each bowl, scatter with coriander sprigs and serve.

NOTE: To make 4 cups of brown rice you’ll need to start with approximately 1½ cups raw brown rice.
For a vegetarian option, replace the chicken with a grilled field mushroom

Notes

Grilled Chicken Avocado Rice Bowl
IngredientsDirections

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