Grilled Chicken with Rice, Carrot and Avocado

Ingredients

• Chicken Breast200 g
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Avocado1/4 count (60 g)
• Rice1/2 cup (100 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Place a pan over high heat. While heating, chop the garlic, peel the carrot and cut into strips.

2. 2

   Step 2

   Once heated, pour half of the oil with the garlic and stir-fry over low heat for a few seconds. Next, add the rice together with the peas and water (double the amount of rice).

3. 3

   Step 3

   Increase the heat to high and, once boiling, cover and reduce the heat to low. Cook for 17-20 minutes until the rice is ready.

4. 4

   Step 4

   Meanwhile, heat the remaining oil in a grill or pan over medium-high heat. Meanwhile, season the chicken breast with salt and pepper.

5. 5

   Step 5

   Once heated, add the chicken and cook for 4-6 minutes per side over medium heat. Remove when desired doneness is reached and set aside.

6. 6

   Step 6

   Peel the avocado and cut into wedges.

7. 7

   Step 7

   On a plate serve the chicken with rice, carrot and avocado. Adjust seasoning and, optionally, add some herbs of your choice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Chicken with Rice, Carrot and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.