Chicken, avocado and fig salad with cinnamon rice
This is a firm family favourite with delicious and satisfying flavours which will thrill your tastebuds as well as keep you full and satisfied for a long time.
The cinnamon rice is adapted from a Tott family recipe handed down through the generations and influenced by Greek Cypriot roots – where cinnamon is a favourite spice. The recipe traditionally uses white basmati, but I have modified it and now use wholegrain to lower the GI and make it more sustaining.
Portion size for one. (Double quantities for two)
Fist-sized portion of cooked chicken (lean breast)
Generous serving of raw spinach
A slice of lime
Crack of black pepper
Cinnamon rice to serve 4
1 medium sized onion, finely chopped
1 heaped teaspoon cinnamon
1 clove finely chopped garlic
2 teaspoons coconut oil
1 mug wholegrain rice
2 mugs chicken stock
Cinnamon rice: Soften the onion and garlic in a pan with the coconut oil over a medium heat. Rinse the rice thoroughly. When the onion is translucent, stir in the cinnamon and rice until everything is coated evenly in the oil and spice. Add the rinsed rice and chicken stock (‘real’ – click here for my easy recipe, or from a cube) and stir. Bring the pan to the boil, then turn down to a simmer until the water has boiled away and the rice is cooked (approximately 20 minutes). Keep a check on it as you may need to add more water – wholegrain rice can be quite thirsty! )
On a large bed of spinach add a fist-sized portion of the rice. Arrange the chicken, avocado and fig. Squeeze the lime over the salad, add the black pepper and enjoy!