400g chicken breasts, skinless
½ tsp garlic powder
½ tsp onion powder
1 tsp paprika
4 tsp ground cumin
Olive oil spray
1 400g can corn, drained
1 400g can black beans, drained & rinsed
3 cups cooked brown rice
1 bunch fresh coriander, chopped
2 limes, juiced
½ iceberg lettuce, shredded
1 cup tomatoes, diced
½ red onion, finely diced
1 cup reduced-fat tasty cheese, shredded
1 cup guacamole
Watch the video:
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-stick 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.
The Healthy Lunch Box website was created by Cancer Council NSW to save you time and money, and our clever tips for adding fruit and vegetables to your diet can set yourself and your family on a path of lifelong healthy eating, to reduce your cancer risk. Help us continue our work in cancer prevention – Donate now