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Black rice with cherry tomatoes, chicken & avocado
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270g pack cherry vine tomatoes
300g pack Duchy Organic Free Range British Chicken Mini Fillets
2 tsp olive oil
250g pack Thai black rice
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.
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.
Typical values per serving:
low in saturated fat/2 of your 5. day
This recipe was first published in July 2020.