Ingredients
The following ingredients have 4 Servings
- 1 Chicken Breast (Pounded thin (not paper thin, but like a schnitzel))
- 1 cup Rice (White, Brown, or Wild. Adjust boil times to suit your rice)
- 25 grams Khmeli Suneli (Georgian seasoning mix)
- 1 Avocado (cubed)
- 1 large Carrot (diced)
- 100 grams Mushrooms (sliced, white button is what I used)
- 2 tbsp Balsamic Glassa (I used storebought but you can make it yourself by reducing balsamic vinaigrette about 50%)
- 1 tbsp Olive Oil
- 1 large Avocado
- 2 tbsp Tahini
- 50 ml Heavy Cream
- 2 tsp Lemon Juice
- 1 tsp Black Pepper (freshly cracked)
- 1 tsp Garlic Powder
- .5 tsp Salt (or to taste)
- 1 tsp Paprika
Instruction
- Since the rice takes the longest, start with that. Put a cup of rice in a pot and add 1.5 cups of water. Give it a stir then bring up to a boil, add the lid, and then turn the heat down to a simmer.
- Add your vegetables to a bowl along with the balsamic glassa. Give everything a good toss and a sprinkle of salt. Place into an oven preheated to 200 Celsius. These will roast for 20 minutes. Don't slice your mushrooms paper thin, about half a cm is good.
- Take your chicken breast and pound it out thin-ish. About a cm thickness is good. Press the Khmeli Suneli seasoning onto both sides.
- In a skillet add the olive oil and bring the heat up high. Turn the heat to medium and grill the chicken breast on both sides, about 3-4 minutes a side. Set aside.
- Add the Avocado Tahini Sauce ingredients to a blender (or a mixing bowl if you want to do it by hand) and let it get creamy. If by hand then mash the avocado and tahini together with the spices, then slowly whisk in the heavy cream.
- Slice your chicken breast into thin strips. Time to plate.
- In a bowl or dish add a layer of rice. Then add the chicken, roast balsamic vegetables, some fresh diced avocado, and then a drizzle of the avocado tahini sauce. Enjoy!
