Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 1 avocado, diced
- 2 carrots
- 1 cup parsley
- 4 spring onions, thinly sliced
- 3 chicken breast fillets
- 1 orange juiced
- 2 corn cobs
- 1 pinch pepper (to season)
- 2teaspoons grainy mustard
- 2 cup brown rice
- 1/3 cup olive oil
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 4
Combine olive oil, juice of 1 orange, mustard, salt and pepper in a jug.
Step 2 of 4
Cook brown rice following packet directions. Slice carrots and add to rice for last 8 minutes of cooking time. Drain.
Step 3 of 4
Preheat oven to 180°C. Heat a chargrill pan over medium-high heat until hot. Spray chicken breast fillets with olive oil spray. Cook on chargrill for 4 minutes each side. Transfer to a tray and place in oven for 10 minutes.
Step 4 of 4
Spray corn cobs with olive oil. Cook on chargrill for 8 minutes. Cool. Remove kernels by running a sharp knife down the length of the corn. Combine rice, carrot, corn, spring onions and parsley in a serving bowl. Slice chicken and arrange on top of salad with avocado. Pour over dressing.
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