It’s a common misconception that carbohydrates should be avoided at all costs – feared even – if you’re trying to lose or maintain weight. In fact, carbs are an essential part of any diet – it’s all about eating the right type at the right time.
If you’ve taken part in some reasonably vigorous exercise, your glucose stores will be depleted and in need of replenishing and your body is receptive to receiving this new supply from your food. Now is an excellent time to enjoy something like the nutritious wild rice in this recipe along with some nice lean protein and, as with any other meal, some nutrient rich vegetables.
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| Prep Time | 5 Mins |
| Cook Time | 25 Mins |
| Servings |
People
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Ingredients
- 2 Cups Red wild rice
- 3 Chicken breasts or pieces
- 2 Avocados Peeled, halved and seeds removed (omit or limit for low FODMAP)
- 1 Tsp chilli flakes
- 1/2 Tbsp rapeseed oil
- 2 limes Juice only
- 2 Tbsp extra virgin olive oil
- 1 Handful Fresh mint Chopped
- 4 Tbsp pomegranate seeds
- 6 Large handfuls spinach
Ingredients
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Instructions
- Preheat the oven to about 180oC.
- Thoroughly rinse the rice, place in a pan of cold water, bring to the boil and simmer until cooked.
- I like to slice my chicken breasts in half top to bottom so that they cook a little quicker without drying out. Place these in roasting dish or tray with the halved avocado, drizzle with rapeseed oil and chilli flakes and bake in the oven for about 20-25 minutes until the chicken is cooked.
- Meanwhile mix together the lime juice. olive oil and mint.
- When the rice is cooked, drain and rinse in boiling water then mix in the spinach and half of the dressing.
- Add this mixture to the chicken and avocado, give it all a good stir and top with the pomegranate seeds and the remaining dressing.
- Eat warm or save some and eat it cold the next day.
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