Avocado Chicken With Spicy Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 500 g chicken, brest
• 1/2 avocado, thinly sliced
• 1/4 green pepper, thinly sliced
• 1/4 red pepper, thinly sliced
• 1 cup cheddar cheese, grated
• 1/2 teaspoon taco seasoning
• 10 sprigs fresh cilantro
• lime zest
• toothpick
• 1 cup rice
• 1 small plum tomato, chopped
• 1/2 teaspoon chicken seasoning
• 1 1/2 cups water
• 2 tablespoons hot sauce
• 1 teaspoon fresh ground pepper
• 1 teaspoon chopped garlic
• 1 dried chili
• 1 lime, juice of

Recipe

• 1 preheat the oven to 350°f.
• 2 rinse the rice in cool water, drain and add all ingredients.
• 3 cover and set the rice to a high temperature until boiling then reduce to low heat until cooked, about 18 minutes.
• 4 chicken breasts should be sliced so that each piece is wide and thin. i buy the chicken cut this way at the grocery store.
• 5 divide the veggies evenly for each peice of meat and place horizontaly.
• 6 wash the chicken and then season each peice with about 1/8 a tsp of taco seasoning.
• 7 lay chicken flat and cover with cilanto leaves from 1 or more sprig.
• 8 divide the veggies evenly for each peice of meat and place horizontaly onto the chicken.
• 9 sprinkle on some cheese and roll up the chicken, pin with a toothpick. place chicken rolls into a bread tin and top with any remaining cheese.
• 10 pop into the oven for 20 minutes.
• 11 garnish with some lime zest and any remaining cilantro.