Chicken Burrito Bowl with Black Beans

Method

1. 1

   Cook the rice: if it isn't already cooked, rinse and simmer until tender, then fluff with a fork and stir through half the lime juice and a pinch of salt. Keep warm.

2. 2

   Season the chicken: pat the fillets dry and slice into strips. Toss with the cumin, smoked paprika, garlic powder, cayenne, salt and 1 tbsp of the olive oil.

3. 3

   Sear the chicken: heat a large pan over medium-high, add the chicken and cook 4-5 minutes per side until golden and cooked through (74°C / no pink inside). Rest 2 minutes, then slice.

4. 4

   Warm the beans: drain and rinse the black beans, add to a small pan with a splash of water and warm through for 2-3 minutes; season lightly.

5. 5

   Prep the toppings: halve the cherry tomatoes, finely slice the red onion, dice the avocado and roughly chop the cilantro.

6. 6

   Make the dressing: whisk the remaining lime juice with the last tablespoon of olive oil, a pinch of salt and half the cilantro.

7. 7

   Build the bowls: divide the rice between two bowls, top with beans, corn, tomatoes, onion, avocado and the sliced chicken. Drizzle with the lime dressing and finish with the rest of the cilantro.