Burrito bowl

Ingredients:

• 2 raw chicken breasts, diced
• ½ packet taco seasoning mix, salt-reduced
• Cooking spray
• 1 ½ cups corn kernels
• 1 red capsicum, seeded and chopped
• Handful of coriander
• 1 lime
• 1 ripe avocado, sliced
• 1 large tomato, diced
• ½ red onion, peeled and diced
• 3 cups cooked brown rice
• 240g can red kidney beans no added salt, drained and rinsed
• 3 cups lettuce, shredded
• 1 cup reduced fat cheese, grated
• 2 tablespoons sliced pickled jalapenos (optional)
• 6 tablespoons Greek yoghurt

Method:

1. Place chicken and taco mix in a snap lock bag, rub until chicken is coated in mix
2. Place a non-stick pan over medium heat, spray lightly with cooking spray, add chicken and cook, stirring until golden brown. Allow to cool
3. Place corn, capsicum and coriander in a mixing bowl, add a squeeze of lime juice, mix gently
4. Place avocado, tomato and red onion in a separate mixing bowl, add a squeeze of lime, mix gently
5. Place 6 bowls or containers on a bench
6. Spoon rice into bowls, follow with kidney beans, shredded lettuce, corn mix, avocado mix, then chicken
7. Top with a sprinkle of cheese, jalapenos (if using) and one tablespoon of Greek yoghurt.