Please note this recipe is classified as GREEN.
Ingredients
- 2 chicken breasts, diced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon chilli
- Oil spray
- 1 ½ cups corn kernels
- 1 red capsicum
- Handful of coriander
- 1 lime
- 1 ripe avocado, sliced
- 1 large tomato, diced
- ½ red onion, diced
- 3 cups cooked brown rice
- 3 cups lettuce, shredded
- 420g tin red kidney beans, drained and rinsed
- 1 cup cheese, grated
- 6 tablespoons natural yoghurt
Method
1. Place chicken, cumin, paprika and chilli in a snap lock bag, rub until chicken is coated in the spice mix.
2. Place a non stick pan over medium heat, spray lightly with oil spray, add chicken and cook, stirring until golden brown. Allow to cool.
3. Place corn, capsicum and coriander in a mixing bowl, add a squeeze of lime juice, mix gently.
4. Place avocado, tomato and red onion in a mixing bowl, add a squeeze of lime, mix gently.
5. Place 6 bowls or containers out on a bench.
6. Spoon rice into bowls, follow with kidney beans, shredded lettuce, corn mix, avocado mix, then chicken.
7. Top with a sprinkle of cheese and a dollop of natural yoghurt.
