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    Black rice with cherry tomatoes, chicken & avocado

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    Black rice with cherry tomatoes, chicken & avocado

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    270g pack cherry vine tomatoes
    300g pack Duchy Organic Free Range British Chicken Mini Fillets
    2 tsp olive oil
    250g pack Thai black rice
    1½ limes
    1 ripe avocado, peeled, stoned and sliced 


    1. Preheat the oven to 220ºC, gas mark 7. Place an ovenproof griddle or frying pan over a high heat and add the tomatoes. Griddle for 4 minutes then carefully turn the tomatoes over.

    2. Toss the chicken fillets in 1 tsp olive oil and season. Add them to the other side of the tomato pan and cook for 4 minutes more, turning the chicken halfway through. Place the pan in the oven for another 5 minutes, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat.

    3. Cook the rice according to pack instructions. Mix the juice from 1 lime and remaining olive oil in a bowl. Add about one-third of the cherry tomatoes and crush (removing the vine). Season and mix in the rice. Divide between 2 bowls, then top with the chicken, remaining tomatoes and avocado. Serve with the remaining lime cut into wedges to squeeze over.

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    Cook’s tip

    There’s no need to waste the vines from the tomatoes. Next time you’re making a tomato sauce, drop the washed vine into the pan with the tomatoes during cooking and it will impart a fabulous flavour. Once the sauce is made, simply remove the vine before sieving, puréeing or serving.


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