Recipes
Avocado and chicken salad with pomegranates and brown rice
Tender chicken with creamy avocado and hot chilli is offset by a cooling pomegranate dressing
Tender chicken with creamy avocado and hot chilli is offset by a cooling pomegranate dressing
(53 votes)
Cook: 40 Mins
Serves: 4
Price: £2.27 per serving
Nutritional Information
Each 480g serving contains
Energy
3192kj
763kcal
3192kj
763kcal
38%
Fat
43.2g
43.2g
High
62%
62%
Saturates
7.2g
7.2g
Med
36%
36%
Sugars
3.4g
3.4g
Low
4%
4%
Salt
0.19g
0.19g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
665kj/159kcal
Typical energy values per 100g:
665kj/159kcal
Ingredients
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
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
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.
3
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.
4
Mix everything together briefly until well coated in the oil. Roast in the oven for 25 mins, until the chicken breasts are cooked through.
5
For the dressing, whisk together the lime juice, extra virgin olive oil, mint and pomegranate seeds, then season with black pepper and set aside.
6
Once the rice has cooked, drain it well, then allow to steam dry for a few minutes.
7
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.
8
Arrange the chicken and avocado over the top, along with the remaining dressing, and serve.