1/2 tsp each ground cumin, ground coriander and smoked paprika
3 skinless chicken breast fillets
2 tbsp olive oil
100 g feta, crumbled
Coriander sprigs, thinly sliced red chilli and lime wedges, to serve
QUICK PICKLED ONIONS:
1/2 Spanish onion, thinly sliced into rings
0.125 cup white wine vinegar
1/2 tsp caster sugar
1 lime juiced
1 garlic clove finely chopped
0.125 cup olive oil
2 cup cooked brown rice (see note)
1 ripe Hass avocado halved, stones removed, flesh scooped out and diced
1 spring onions thinly sliced
1/4 cup coarsely chopped coriander
To prepare the quick-pickled onion, combine vinegar, sugar and onion in a bowl, season to taste and toss to combine. Set aside to pickle while you prepare the rest of the dish.
Combine spices and 1 tsp sea salt in a small bowl, then use to generously season chicken all over to taste. Heat oil in a large non-stick frying pan over medium-high heat, add chicken and pan-fry for 2-3 minutes until golden brown, turn and brown remaining side. Transfer to oven for 4-5 minutes to cook through, then set aside to rest for 5 minutes.
To make the avocado rice, combine ingredients in a large bowl, season to taste and mix to combine well, divide among serving bowls.
Thickly sliced the chicken, arrange on top of rice, then crumble over feta. Drain pickled onions and scatter over each bowl, scatter with coriander sprigs and serve.
To make 4 cups of brown rice you’ll need to start with approximately 1½ cups raw brown rice.