Chicken burrito bowls

Name: Chicken burrito bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Chicken breast, cut into bite-sized pieces; 20 g Fajita seasoning; 15 ml Olive oil; 300 g Basmati rice; 2 Limes; 15 g Fresh coriander, chopped; 400 g Black beans, drained and rinsed; 200 g Sweetcorn, drained; 2 Avocados, sliced; 1 Lettuce, shredded; 3 Tomatoes, diced; 200 g Salsa; 100 g Soured cream; 80 g Cheddar, grated

Spiced chicken, lime rice, beans and fresh toppings piled into a bowl. Cool, colourful and easy to tweak.

Ingredients

500 g Chicken breast, cut into bite-sized pieces
20 g Fajita seasoning
15 ml Olive oil
300 g Basmati rice
2 Limes
15 g Fresh coriander, chopped
400 g Black beans, drained and rinsed
200 g Sweetcorn, drained
2 Avocados, sliced
1 Lettuce, shredded
3 Tomatoes, diced
200 g Salsa
100 g Soured cream
80 g Cheddar, grated

Method

Rinse the rice, then cook it in plenty of boiling salted water for 12 minutes. Drain, return to the pan and cover for 5 minutes.
Toss the chicken with the fajita seasoning and oil. Fry in a hot pan for 8 to 10 minutes, turning, until golden and cooked through.
Warm the black beans and sweetcorn together in a small pan for 4 minutes.
Stir the juice of 1 lime and the coriander through the rice. Cut the other lime into wedges.
Chop the lettuce, tomatoes and avocado and put the toppings in bowls.
Spoon rice into bowls and let everyone add chicken, beans and whatever else they fancy.