Chicken Burrito Bowls

Ingredients

• 600 gboneless skinless chicken breast, cut in bite-size pieces
• 200 gdry long-grain white or basmati rice, dry
• 345 gcanned black beans, low sodium, drained and rinsed, drained and rinsed
• 150 gfrozen corn kernels, thawed
• 1red bell pepper, diced
• ½medium red onion, finely diced
• 160 gsalsa
• 2 tbsplime juice
• 2¼ tspchili powder
• 2 tspground cumin
• 1 tspgarlic powder
• 3 tspextra-virgin olive oil
• ½ tspsalt
• 6 gfresh cilantro, chopped
• 120 gplain 0% Greek yogurt, as a sour cream swap

Method

1. Rinse the rice in a sieve under cold water until the water runs mostly clear, about 30 seconds.

2. Put the rice in a medium saucepan with 400 ml (1 2/3 cups) of water and a pinch of salt. Bring to a boil over high heat, then cover, turn the heat to low and simmer for 15 minutes. Take off the heat and leave covered 5 minutes, then fluff with a fork.

   20 min timer

3. While the rice cooks, cut the chicken into 2.5 cm (1 inch) pieces and toss with the chili powder, cumin, garlic powder, salt and half the lime juice.

4. Heat the oil in a large skillet over medium-high heat until it shimmers, about 1 minute.

5. Add the chicken in a single layer and leave it for 2 minutes to brown, then stir and cook until browned all over and no pink remains inside, 6 to 8 minutes in total. Check a thick piece with a thermometer: it should read 74°C (165°F).

   8 min timer

6. In a bowl, mix the black beans, thawed corn, red pepper, red onion, cilantro and the rest of the lime juice to make the bean salsa.

7. Let the rice and chicken cool for 10 minutes so the containers do not steam up.

8. Divide the rice, chicken and bean salsa between four containers. Top with salsa and a spoonful of Greek yogurt, or pack the yogurt separately. Refrigerate up to 4 days and reheat the rice and chicken for about 2 minutes in the microwave.

Storing and reheating

Keeps 4 days in the fridge. Microwave 2 minutes with the yogurt removed, then add it back.