Chicken Burrito Bowl

Total Prep Time: 10mins  Cook Time: 20mins

INGREDIENTS

2 x 180g chicken breast
1 tomato
1 brown onion
20g jalapeño peppers
1 lemon
4 sprigs of coriander
1 tin of black beans
1 glove of garlic
3/4 cup of brown rice
1 spring onion
1/2 tbsp of sweet paprika
1/2 tbsp of smoked paprika (mild)
1/2 tbsp of ground cumin

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DIRECTIONS

STEP 1: Cook rice - Add rice and 1.5 cups of cold tap water to a medium pot and bring to the boil. When the water starts to boil, turn the heat down to a simmer and cover. Simmer for 20 minutes or until all the water has been absorbed. Remove from heat, cover and let stand for a further five to 10 minutes until done. Fluff with a fork.

STEP 2: Marinate chicken and make salsa - In a mixing bowl, combine the chicken, spices, a drizzle of olive oil, salt and pepper. Mix to coat well and set it aside. Then, finely dice the tomato and onion. Combine half of the onion in a bowl with the tomato, half of the coriander, and the jalapeño finely chopped. Add the juice and zest of half a lemon, a drizzle of olive oil and season with salt and pepper.

STEP 3: Grill chicken and cook beans - Heat a non-stick fry pan or grill pan to a medium to high heat. Cook chicken for eight to ten minutes, turning every two minutes. Remove from the pan, cover tightly with foil and rest for two minutes. Once rested, use two forks to shred each breast. While the chicken is cooking, in a pot heat a little olive oil over a medium heat. Add remaining finely diced onion and crushed garlic. Sauté for two minutes, or until soft. Drain and rinse the black beans and add them to the pan. Season with salt and pepper and cook for 2 minutes. Remove from heat and combine with the cooked rice. Cover and set aside.

STEP 4: Make the bowl - Spoon rice and beans into bowls and top with the chicken, salsa, remaining coriander and a squeeze of lemon.