Chicken, pepper and avocado bowl

Ingredients

• 170 g chicken breast
• 60 g brown rice
• 150 g red pepper
• 70 g avocado
• 7 ml olive oil

Method

1. Rinse the brown rice and put it in a saucepan with two and a half times its volume of water and a pinch of salt. Bring to the boil, cover and simmer gently for 30 minutes until tender and the water has been absorbed, then leave covered off the heat.
2. Meanwhile, cut the chicken breast into thin strips and the red pepper into strips of a similar size. Season the chicken with salt and black pepper.
3. Heat the olive oil in a large frying pan over a high heat. Fry the chicken for 3 minutes until it starts to colour, then add the red pepper.
4. Keep stir-frying for 4–5 minutes more until the pepper is soft and charred at the edges and the chicken is cooked through, with no pink in the middle and clear juices.
5. Just before serving, halve, stone and peel the avocado and slice it.
6. Fluff up the rice with a fork, divide it between bowls and top with the chicken and pepper and the sliced avocado.