BURRITO BOWLS
SERVES 4 PREP 30 MINS COOK 30 MINS
• 1 cup brown rice
• 400g red kidney beans, rinsed, drained
• 1 cup frozen corn kernels, thawed
• 1 lemon, finely grated zest, juice
• 1 tbsp olive oil
• 500g chicken breast
• 1 chorizo, chopped
• 2 tomatoes, diced
• 1 small onion, finely diced
• 1 avocado, seeded
• coriander leaves, sour cream, corn chips, salsa to serve
1 Cook rice to packet directions. Drain. Transfer to a bowl. Stir beans, corn, zest and half the juice through.
2 In a large frying pan, heat oil on high. Cook chicken 6-7 mins each side until cooked through. Rest
5 mins, then shred using 2 forks.
3 Using same pan, cook chorizo 3-4 mins, stirring, until golden and crisp.
4 In a small bowl, combine tomato and onion. Season to taste. Set aside.
5 Scoop avocado into another bowl and mash with remaining lemon juice.
6 Spoon rice mixture into serving bowls. Top with chicken, chorizo, tomato salsa and avocado mixture (guacamole). Sprinkle with coriander to serve. Accompany with sour cream, corn chips and salsa, if liked.
TIP If liked, add chilli sauce and crushed garlic to avocado mixture.