Chicken Burrito Bowl

Bowl:

• 500g chicken breast, skinless, sliced
• 3 cups (500g) brown rice, cooked
• 1x 400g tin red kidney beans, no added salt, drained and rinsed
• 3 cups baby spinach
• 1 ear of corn (150g), kernals removed
• 2x tomatoes (300g), diced or 1x 250g punnet cherry tomatoes, halved
• 1x capsicum (150g), sliced into thin strips
• 1x onion (150g), sliced
• 1x medium avocado
• 1 lemon, juiced
• 1 tbsp olive oil

Spice mix:

• 2 tsp garlic powder
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt to taste

1. Mix the spices, sliced chicken, 1/2 tbsp of the oil and 1/2 the lemon juice in a bowl. Set aside.
2. Heat remaining oil in a pan over medium heat. Add onion and sauté for 3-5 minutes or until soft. Add capsicum and sauté for another 3 minutes or until capsicum is tender. Remove from pan and set aside.
3. Add chicken to pan and grill for 10-15 minutes or until cooked through. Stir occasionally.
4. While chicken is cooking, mash avocado with remaining lemon juice.
5. To assemble, divide cooked brown rice, chopped tomato, spinach, corn, kidney beans, sautéed vegetables, and cooked chicken across 6 bowls. Top with mashed avocado