Chicken and Avocado Rice Bowls

Juicy shredded chicken, creamy avocado, and crisp lettuce sit on fluffy rice with a zesty lime dressing for a balanced dinner.

SHOPPING LIST

• chicken breast fillets4
• olive oil1 tbsp
• salt1 tsp
• black pepper1 tsp
• long grain rice300g
• avocado2
• little gem lettuce2
• lime2
• sour cream100g
• chicken stock cube1

METHOD

1. 1Cook the rice in boiling water with the chicken stock cube for 12 minutes until tender, then drain.
2. 2Season the chicken breasts with salt, black pepper, and olive oil.
3. 3Grill or pan-fry the chicken for 6-7 minutes each side until cooked through with no pink.
4. 4Rest the chicken for 5 minutes, then slice into strips.
5. 5Halve the avocados, remove the stones, and slice the flesh.
6. 6Shred the lettuce and cut the limes into wedges.
7. 7Divide the rice between four bowls, top with chicken, avocado, and lettuce.
8. 8Dollop sour cream over each and serve with lime wedges.

Price this at your supermarkets Beanie compares real prices and fills the basket for you Share this recipe