Chicken Burrito Bowls

A colourful bowl of seasoned chicken, rice, beans, and crisp toppings that comes together quickly for a weeknight dinner.

SHOPPING LIST

• chicken breast fillets500g
• long grain rice250g
• black beans1 tin
• sweetcorn1 tin
• tomato2
• red onion1
• lime1
• ground cumin1 tbsp
• smoked paprika1 tsp
• chicken stock cube1
• olive oil1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Cook the rice in boiling water with the stock cube for 12 minutes until tender, then drain.
2. 2Cut the chicken into bite-sized pieces and toss with cumin, paprika, salt, and pepper.
3. 3Heat the oil in a large frying pan over medium heat and cook the chicken for 8-10 minutes until cooked through with no pink.
4. 4Drain and rinse the black beans and sweetcorn, then warm them gently in a saucepan for 3 minutes.
5. 5Dice the tomato and finely chop the red onion, then mix with the juice of the lime.
6. 6Divide the rice between 4 bowls, top with chicken, beans, sweetcorn, and the tomato-onion salsa.
7. 7Serve immediately.

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