Caribbean chicken with grilled corn salad

 Makes 2 servings

¼ cup brown rice

rinsed

½ tsp allspice

1 tsp honey

optional

0.5 lime

finely zested and juiced

1 chicken breast

medium

salt

to taste

pepper

to taste

1 corn cob

husk removed, optional

0.5 lime

juiced

1 tomato

medium, diced

0.5 avocado

sliced

0.5 cucumber

diced

0.25 red onion

finely chopped

4 sprigs fresh cilantro

1. Place rice, 1/2 cup water, and 1/4 tsp salt in a small saucepan and bring to boil. Reduce to simmer and cover and cook for 35 minutes. Remove from heat and stand 5 minutes before fluffing with a fork. img Cooktop Heat,Heat Level, 35min 
2. Place allspice, honey, lime zest, and lime juice in a large bowl. Season with salt and pepper and mix. Add chicken. Mix 
3. Heat a BBQ or non-stick grill pan over medium-high heat. Grill chicken 4 minutes per side until charred and cooked through. Transfer to a plate, and rest 5 minutes. Thinly slice.  
4. BBQ or grill corn, turning, for 6-8 minutes until lightly charred and cooked. 
5. Wisk lime juice and oil in a large bowl and season with salt and pepper. Slice kernels from cob and add to bowl.  
6. Add tomato, avocado, cucumber, onion, and cilantro/coriander. Season with salt and pepper. Toss.
7. Divide rice and salad and top with chicken.