MEXICAN CHICKEN BOWLS

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 2 (AS A MAIN)

45g (1/4 cup) quinoa, rinsed

and drained

125ml (1/2 cup) boiling water 1/2 tsp ground cumin

250g skinless chicken breast fillets, trimmed of fat, halved horizontally

Freshly ground black pepper 1 tsp olive oil

1/4 avocado, peeled, mashed

until smooth

1/4 cup shredded coriander 2 Tbsp fat-free Greek-style

natural yoghurt

1-2 tsp fresh lime juice

2-3 Tbsp skim milk (optional) 1 cup iceberg lettuce,

shredded

1 large tomato, chopped

1/2 x 400g can black beans,

rinsed and drained

30g (1/4 cup) grated

reduced-fat cheese

1 Tbsp roasted pumpkin

seeds

1 Cook the quinoa, water and cumin, covered, in a small saucepan over medium-low heat for 10-12 minutes or until water is absorbed.

2 Meanwhile, sprinkle both sides of the chicken breast with pepper. Heat the oil in a medium non-stick frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side, or until cooked through. Transfer to a plate, cover loosely with foil, and set aside for 5 minutes to rest. Diagonally slice the chicken.

3 Combine the avocado, coriander, yoghurt and lime juice in a small bowl. If desired, thin the mixture with a little milk to reach drizzling consistency.

4 Divide lettuce between serving bowls. Top with quinoa, tomato, beans, chicken, avocado mixture, cheese and pumpkin seeds.