Chicken burrito bowl with brown rice, black beans and corn

Ingredients

For 1 serving

• Chicken breast120 g
• Brown rice50 g
• Cooked black beans80 g
• Canned sweetcorn50 g
• Salsa60 g
• Romaine lettuce50 g
• Avocado40 g
• Nonfat Greek yogurt40 g
• Taco seasoning1 teaspoon
• Lime juice15 ml
• Cilantro6 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Rinse the brown rice and cook it in plenty of salted boiling water for 30–35 minutes, until tender but with a little bite; drain and dress it with the lime juice and half the chopped coriander.
2. Meanwhile rub the chicken with the oil, taco seasoning and a pinch of salt.
3. Heat a non-stick frying pan over medium-high heat and cook the chicken for 5 minutes per side, until golden and no longer pink in the centre; rest it 2 minutes and slice.
4. Drain the black beans and sweetcorn and warm them together in a small pan with a splash of water for 3 minutes; salt them.
5. Wash and shred the romaine and slice the avocado. Build the bowl with the rice, lettuce, beans and corn, chicken, salsa, avocado, a spoonful of yoghurt and the remaining coriander.