Grilled chicken breasts with sun-dried tomato rice and guacamole

3_06036 GRILLED CHICKEN BREASTS with SUN-DRIED TOMATO RICE and GUACAMOLE INGREDIENTS for 4 PERSONS 4 small chicken breasts (about 110 g each), 300 g of rice, 8 sun-dried tomatoes in oil, a sprig of fresh mint, 1 tablespoon pine nuts, Pecorino Romano 20 g, 5 tablespoons extra virgin olive oil, lime rind strips2 ripe avocados, 2 ripe tomatoes, 2 green onions, 2 lemons, a red pepper, salt.

Boil the rice in boiling salted water, cook or steam scolandolo a bit al dente.

Drain carefully and store it in a large bowl.

Meanwhile drain the sun-dried tomatoes oil storage tamponateli with paper towels and chop coarsely.

Wash the Mint, remove the leaves from the stems.

keep aside a few for the final seal.

Coarsely chop finely with pine nuts and pour everything into a bowl; Add the grated pecorino cheese, 3 tablespoons of olive oil and mix well.

Seasoned rice with a tablespoon of remaining oil and stir the tomatoes, mint with the chopped pine nuts and cheese.

Add lime zest and mix thoroughly.

Cover with foil and place in the refrigerator.

Meanwhile, Peel the avocado, remove the pit and puree the pulp with the juice of a lemon and a half.

Cut the tomatoes into cubes and chop the spring onions, add everything to the avocado cream, add salt and add the chili; mix well and keep aside in a refrigerator.

Cook the chicken breasts on the grill, turning them until they repeatedly.

Add salt and pepper.

Slice them and sprayed with oil.

Remove the rice from the refrigerator, stir and breakdown the aim in 4 individual bowls.

Sprinkle over slices of grilled chicken, add a spoonful of guacamole, garnish with fresh mint and serve.