Chicken burrito bowls
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 no added salt corn, drained
1 400g can no added salt 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
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.
Swap the black beans for other beans such as chick peas or kidney beans. Try tofu in place of the chicken.