Hearty Chicken and Corn Bowl

Recipe by Jay Miller
Serves: 4 | Preparation time: 10 minutes | Cooking time: 20 minutes minutes
 
INGREDIENTS
2 cups brown rice, cooked
3 tsp sesame oil
1 tbs miso paste
1 1/2 cups corn kernels
1/4 cup  almonds, chopped
200g snowpeas, cooked
300g Chicken breasts, cut into 5mm-thick slices
Salt and pepper to taste
2 avocadoes, halved
2 tbs each white and black sesame seeds, toasted

To serve:
Freshly chopped spring onion
 
METHOD
Heat 2-3 Tbsp of Olive oil and sesame seed oil to a pan over medium heat. Add miso paste along with the corn and almonds  and cook, stirring occasionally, for 5 minutes until charred. Remove from pan and set aside.
 
Season chicken breasts with salt and pepper and fry for 3-4 minutes each side until cooked through. Set aside.
 
Cut and peel an avocado in half and dip the cut side of avocadoes in sesame seeds. Divide ingredients among serving bowls and serve with freshly chopped spring onions.