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Barbecued Chicken with Guacamole

Donated by Bakkavör Foods

All recipes by Bakkavör Foods

Ingredients

Serves 4

4 chicken breast fillets
2 tbsp olive oil
salt and freshly ground black pepper
1 (200g) guacamole
rice to serve

For the salad:

150g baby plum tomatoes, halved
1 small red onion, thinly sliced
2 tbsp chopped fresh corinader
juice of 1 lime
1 tbsp olive oil
pinch of caster sugar

Instructions

Place the chicken skin side up n a plate, rub the skin with olive oil, salt and pepper.
Cook the chicken over hot barbecue coals for 10-15mins, turning once until the chicken is charred on the outside and completely cooked through.
Meanwhile mix all the salad ingredients together in a bowl and season to taste.
Serve the chicken on a bed of rice with the salad and guacamole served alongside.

Prep: 5 mins
Cooking: 10-15mins
Calories per portion: 304

Note: Rice safety

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.

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