Oregano-roasted chicken crowns warm brown rice and beans with roasted peppers, fresh tomato pico, and creamy avocado.

Ingredients

• 1/2 cup peppers (1 vegetable portion)
• 1/2 cup tomato (1 vegetable portion)
• 1 cup cooked brown rice (2 cereal portions)
• 6 oz skinless chicken breast (6 protein portions)
• 2 avocado slices, 1/8 avocado each (2 fat portions)
• 1/2 cup cooked beans (1 legume portion)
• 1/2 teaspoon dried oregano (herb)
• 1/8 teaspoon chili powder (seasoning)
• 1 tablespoon chopped cilantro (herb)
• 1/4 teaspoon salt (seasoning)
• 1/8 teaspoon black pepper (seasoning)

Steps

1. 1Heat the oven to 200°C and line a baking tray with parchment.
2. 2Season the chicken and sliced peppers with oregano, chili powder, black pepper, and half the salt.
3. 3Roast the chicken and peppers for about 20–25 minutes, until the chicken reaches 74°C.
4. 4Dice the tomato and combine with cilantro and the remaining salt for a simple tomato pico de gallo.
5. 5Combine the cooked rice and beans in a covered microwave-safe dish and heat until steaming.
6. 6Plate the rice and beans with sliced chicken and roasted peppers, then add tomato pico and avocado.