Burrito bowl
Ingredients:
- 2 raw chicken breasts
- ½ packet taco seasoning mix
- Cooking spray
- 1 ½ cups corn kernels
- 1 red capsicum
- Handful of coriander
- 1 lime
- 1 ripe avocado, sliced
- 1 large tomato, diced
- ½ red onion, diced
- 3 cups cooked brown rice
- 3 cups lettuce, shredded
- 240g tin red kidney beans, drained and rinsed
- 1 cup reduced fat cheese, grated
- 2 tablespoons sliced pickled jalapeno (optional)
- 6 tablespoons Greek yoghurt
Method:
- Place chicken and taco mix in a snap lock bag, rub until chicken is coated in mix
- Place a non stick pan over medium heat, spray lightly with cooking spray, add chicken and cook, stirring until golden brown. Allow to cool
- Place corn, capsicum and coriander in a mixing bowl, add a squeeze of lime juice, mix gently
- Place avocado, tomato and red onion in a mixing bowl, add a squeeze of lime, mix gently
- Place 6 bowls or containers out on a bench
- Spoon rice into bowls, follow with kidney beans, shredded lettuce, corn mix, avocado mix, then chicken
- Top with a sprinkle of cheese, jalapenos if using and a dollop of Greek yoghurt.