Chicken burrito bowl with rice, kidney beans and pico de gallo

Ingredients

For 1 serving

• White rice55 g
• Chicken breast130 g
• Cooked red kidney beans80 g
• Tomatoes130 g
• Red onion20 g
• Bell peppers80 g
• Lettuce40 g
• Sour cream30 g
• Taco seasoning1 teaspoon
• Extra virgin olive oil6 g
• Lime juice1 tablespoon
• Cilantro3 g
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the rice and cook it for 15 minutes until tender; drain.
2. Meanwhile, cut the chicken breast into strips about 1 cm wide and sprinkle with the taco seasoning. Wash the peppers, remove the seeds and pith and slice them into strips.
3. Heat the oil in a frying pan over medium-high heat, cook the peppers for 3 minutes, then add the chicken and cook for another 6–8 minutes, turning often, until golden outside and no longer pink inside.
4. Make the pico de gallo: cut the tomatoes into small cubes, finely chop the red onion and coriander and dress with the lime juice and a pinch of salt.
5. Drain and rinse the kidney beans; wash and shred the lettuce.
6. Build the bowl with lettuce, rice, beans, chicken and peppers, then add the pico de gallo and a spoonful of soured cream.