Combine the herbs, garlic, cumin, chilli, vinegar and half the olive oil in a blender, then purée until smooth. Season generously with salt and pepper and mix in the French shallot and chilli. Mix half the sauce with the Ingham’s fresh chicken breast fillets and set aside for 10 minutes, then cooked on a moderate ribbed griddle for 10 minutes, turning several times, until just firm to touch.
Mix the rice and mirin, then spoon into bowls. Top with the salad vegetables, avocado and rocket leaves, then arrange the chicken on top. Drizzle with lemon juice, then serve with the remaining sauce.
COOKED THIS?HOW WOULD YOU RATE IT?
Don’t KEEP THE SECRET!
Stuck for dinner ideas?
Jump on your mobile and shake your phone to find out 'What's for Dinner!'
More ‘Main Meals’ Recipes
Stay in touch
Be the first to hear about exciting promotions and new recipes ideas!