Ingredients:
· 250g rice
· 4 chicken breast fillets
· 2 red capsicums
· ½ bunch of coriander
· Olive oil
· Juice of 1 lemon
· ½ tsp peppercorns
· ½ tsp salt
· ½ tsp paprika powder
· 1 can of chickpeas
· 1/8 red cabbage
· 1-2 avocados
· Black sesame seeds for garnish

Method:
Cook rice according to package instructions. Wash fillets and pat dry. Wash, clean and halve the capsicums. Pluck off the coriander leaves and purée them finely in a blender with half of the capsicums, two tablespoons of olive oil, lemon juice, pepper, salt and paprika powder. Mix meat with the sauce. Drain the chickpeas. Heat some oil and fry the marinated fillets in it. Remove and briefly toss the chickpeas with the remaining sauce in it and heat through. Meanwhile, cut the remaining capsicums into strips. Finely slice the red cabbage. De-seed the avocados and cut into strips. Divide the rice among bowls; arrange the vegetables, meat and salad on top and serve sprinkled with black sesame.