Avocado and chicken salad with pomegranates and brown rice
- 300g brown rice
- 2 avocados
- 2 large free-range chicken breasts
- 1tbsp hot chilli flakes
- 3tbsp olive oil
- 2 limes, juice only
- 6tbsp extra virgin olive oil
- 30g mint leaves, finely chopped
- 2 pomegranates, seeds only
- 200g spinach, chopped
Preheat the oven to 200C/180C Fan/Gas 6.
Tip the rice into a large pan of boiling water and simmer for 30 mins until the rice is cooked through but still very slightly al dente.
Meanwhile, halve the avocados and remove the stones, then place face up in a roasting tin along with the chicken, making sure everything is in one layer. Scatter over the chilli flakes and some freshly ground black pepper and drizzle over the olive oil.
Mix everything together briefly until well coated in the oil. Roast in the oven for 25 mins, until the chicken breasts are cooked through.
For the dressing, whisk together the lime juice, extra virgin olive oil, mint and pomegranate seeds, then season with black pepper and set aside.
Once the rice has cooked, drain it well, then allow to steam dry for a few minutes.
Remove the chicken and avocados from the roasting tin and slice the chicken breasts. Tip the rice into the tin along with ½ of the dressing and the spinach, then mix well with the chilli oil left in the tin.
Arrange the chicken and avocado over the top, along with the remaining dressing, and serve.