Chicken buritto bowl

1T olive oil 2 skinless chicken breasts, cut into cubes ½ teaspoon chilli powder ½t ground cumin ½t dried oregano ¼t onion powder ¼t paprika salt and pepper 1 cup cooked brown rice ½ tin black beans, drained and rinsed For the salsa 2 roma tomatoes, peeled and finely diced ½ red onion, finely chopped 1T fresh coriander leaves, chopped pinch caster sugar salt and pepper For the dressing ½ cup Greek yoghurt ½t chilli spice 1 clove garlic, crushed 1T fresh lemon juice coriander leaves, to serve Method: 1. Mix together all the ingredients for the dressing and set aside until needed. 2. Heat oil in a large heavybased saucepan and fry the chicken and spices until browned, about 5 minutes. Season with salt and pepper to taste. 3. To make tomato salsa: mix onion, tomato and chopped coriander leaves. Add a pinch of sugar, then season with salt and pepper. 4. Spoon rice, chicken, salsa and black beans into two bowls. Drizzle sauce over and garnish with fresh coriander leaves.