Rice salad with avocado and chicken breast

Ingredients for 2 servings:

• 200 g rice
• salt water
• 1 small red bell pepper(s)
• 1 small bell pepper(s), yellow
• 1 small cucumber(s)
• 1 small avocado(s)
• 100 g chicken breast
• 150 g peas (frozen)
• 1 tsp oil
• 3 tsp lemon juice
• 2 tbsp vinegar
• 2 tbsp soy sauce
• salt and pepper
• Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, cook the rice in salted water, then cook the chicken breast. Briefly blanch the peas, drain, and rinse with cold water. Dice the bell peppers and cucumber. Peel the avocado, slice it into thin strips, and drizzle with 1 tablespoon of lemon juice. Cut the chicken breast into strips or cubes. Mix the rice, bell peppers, cucumber, peas, avocado, and chicken breast well. For the dressing, whisk the oil with the lemon juice, vinegar, soy sauce, salt, pepper, and sugar and mix well with the salad. Season to taste and let it marinate for a while, if desired.