Chicken Burrito Bowls

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• Prep: 10
• Cook: 10 mins
• Serves: 4

Ingredients

• 400 g skinless chicken breast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 4 tsp ground cumin
• olive or canola oil spray
• 400 g can reduced-salt corn kernels, drained
• 400 g can black beans, drained and rinsed
• 3 cups cooked brown rice, cooked
• 1 bunch fresh coriander, chopped
• 2 limes, juiced
• 1/2 head lettuce, shredded
• 1 cup tomato, diced
• 1/2 red onion, finely diced
• 1 cup reduced-fat cheese, grated
• 1 cup guacamole, (see our recipe)

Method

In a small bowl mix garlic powder, onion powder, paprika and cumin to make a taco seasoning.

Place the chicken breasts on a chopping board and slice horizontally through the breasts to create two thin slices per breast. Flatten the slices with a meat mallet. Sprinkle both sides with the taco seasoning.

Spray a large non-stock fry pan with olive oil and heat over a medium-high heat. Add the chicken and cook for 3 minutes one side, flip and cook for a further 4 minutes or until chicken is cooked through.

Heat the corn and black beans in a separate pan over medium heat for 2-3 minutes. Turn off the heat.

Warm the rice in the microwave and mix in the chopped coriander and lime juice.

Divide the rice, chicken, corn, beans, lettuce, tomatoes and onion into 4 bowls. Top with cheese and serve with guacamole.