Marinated Chicken, Avocado, Sweet Potato and Herbes de Provence Bowl

Cook the brown rice for 40 minutes in a good amount of salted boiling water.  

Preheat the oven to 200°C

Peel the sweet potatoes and cut them into large cubes. Cut the bell pepper into strips, carefully removing the white parts and the seeds. Place the vegetables on a baking tray. Drizzle with a little olive oil and add some Fleur de sel de Guérande sea salt, the garlic cloves and the herbes de Provence. Bake for 30 minutes.  

Cut the chicken into small pieces. Combine the juice of half a lime, 2 tbsp olive oil and the cumin in an airtight container. Season with salt and pepper.  

Cover the meat with this mixture, then leave it to marinate in the fridge for 30 minutes. 

Cut the avocado in half, then crush with a fork in a bowl. Add the remaining lime juice, the mild chili and half the chopped parsley. Season with salt and pepper and set aside. 

Fry the chicken in a pan on a high heat, 3 minutes each side.  

Fill your bowls with a layer of rice at the bottom, followed by a few pieces of chicken, then the roasted vegetables, a spoonful of black beans and finally the avocado purée. Scatter some fresh herbs on top and enjoy!