Recipe

Serves:  4 people | Prep time:  10 minutes | Cooking time:  35 minutes

Global | Main

Ingredients

• 200g Broccoli
• 4 Chicken Breasts
• 250g Wholegrain Microwave Rice
• 2 Little Gem Lettuces
• 30g Fresh Coriander
• 2 Avocados
• 300g Pineapple Chunks
• Salt
• Pepper

For the dressing

• 4 Limes
• 3 tbsp Olive Oil
• 1 tbsp Chilli Paste
• 2 tbsp Honey

Method

1. Heat the oven to 180°C. Bring a pan of salted water to the boil. Add the broccoli and cook for 3-4 mins until bright green but still with a little bite. Remove and set aside to cool.
2. Place the chicken breasts onto a baking tray, season generously with salt and pepper and cook in the oven for 25 mins. Allow them to cool once cooked – the salad doesn’t need to be warm.
3. While the chicken is cooking, heat up the rice following pack instructions. Set aside.
4. For the dressing, squeeze the lime juice into a bowl or jar and add the oil, chilli paste and honey. Season with salt and whisk together until thickened.
5. Put the lettuce, broccoli, chicken and coriander onto a board and chop it all up. Add the avocado and chop again. Tip everything into a large bowl, then add the rice and pineapple chunks and the dressing. Give it a good toss and serve on plates with a wedge of lime.