Rice Salad with Chicken and Avocado

Rinse and pat dry chicken breast fillet. Bring chicken broth to a boil and cook chicken fillets for about 20-25 minutes or until done. Cook rice in 500 ml (approximately 2 cups) of boiling salted water for 20-25 minutes on medium heat.

 Meanwhile, rinse, dry and halve bell peppers. Remove seeds and ribs and cut into small cubes. Rinse and dry cucumber. Cut cucumber in half lengthwise, remove seeds and cut into small cubes. Rinse scallions, pat dry and cut into thin rings.

Remove chicken breast from broth, cool and cut into small cubes. Mix with cooled rice, bell peppers, cucumber, scallions and 1 tablespoon of lemon juice and oil. Season with salt and pepper.

Cut avocado in half and pit. Using a spoon, scoop out avocado flesh and cut into strips. Drizzle with remaining lemon juice.