HEALTHY & hearty
PULLED CHICKEN RICE BOWLS WITH AVOCADO
SERVES 4 PREP AND COOK: 30 MINS
600g sweet potato, peeled, cut into 1½cm pieces
1 tblsp olive oil
600g chicken thigh fillets
40g sachet Mexican seasoning
½ cup orange juice
450g pkt family-size microwave long-grain white rice
80g baby rocket leaves
4 roma tomatoes, finely chopped
1 cucumber, finely chopped
1 avocado, sliced
Lime wedges and sour cream, to serve
1 Combine sweet potato with olive oil. Season with salt and pepper. Spread over an oven tray.
2 Cook in a very hot oven (220°C) for 20 minutes, or until tender.
3 Meanwhile, toss chicken with seasoning.
Heat an oiled, deep frying pan over a medium to high heat. Add chicken. Cook for about 1 minute on each side until browned. Add any remaining seasoning with orange juice and 1 cup of water.
