Black Bean & Chicken Burrito Bowl

• 350 gchicken breast
• 240 gdrained black beans (from one 400 g tin), rinsed
• 250 gcooked brown rice
• 2 tspground cumin, divided
• 1 tspsmoked paprika
• 1 tspgarlic powder
• ½ tspchilli powder
• 2 tbspolive oil
• 30 mllime juice
• 1avocado, diced
• 100 gcherry tomatoes, quartered
• ½red onion, finely diced
• 15 gcoriander leaves, torn
• 4 tbspplain yoghurt
• Fine salt, to taste
• ½lime, cut into wedges, optional (optional)
• Black pepper, to taste

Method

1. 1Butterfly any thick chicken breasts to an even 1.5–2 cm thickness. Mix 1½ tsp cumin with the paprika, garlic powder, chilli powder and a pinch of salt and pepper. Rub the chicken with 1 tbsp olive oil and the spice mixture.
2. 2Heat the remaining oil in a frying pan over medium-high heat.
3. 3Cook the chicken for 5–7 minutes per side, adjusting the heat to brown the spices without burning, until the thickest part reaches 75°C for 30 seconds. Rest on a board for 5 minutes, then slice.
4. 4While the chicken rests, tip the black beans into a small saucepan with the remaining ½ tsp cumin, a pinch of salt and a splash of water. Warm over a low heat for 3 minutes, stirring occasionally, until glossy.
5. 5Make the pico de gallo: toss the cherry tomatoes, red onion and torn coriander with the 30 ml lime juice and a good pinch of salt. Let it sit for a couple of minutes so the onion softens and the tomato juices loosen; the lime juice does the work here, sharpening everything it touches.
6. 6Heat the cooked brown rice according to its packet until piping hot. Taste the salsa with a black bean and adjust the seasoning.
7. 7Divide the brown rice between two wide bowls. Spoon the warm black beans over one side and fan the sliced chicken across the top, letting the spiced resting juices run into the rice.
8. 8Pile the pico de gallo into the centre, scatter the diced avocado across the chicken, finish with generous spoonfuls of yoghurt, and add optional lime wedges for a final squeeze at the table.

Per serving

kcal

918

protein

73.4g

fibre

20.3g

carbs

78.7g

fat

35g