Mexican Chicken & Rice Bowl (HC)

Ingredients

• 60g brown rice

• 1 chicken fillet, diced

• 1 tsp full-fat Greek yoghurt

• 1 tbsp balsamic vinegar

• 1 tsp ground coriander

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp ground cumin 

• 1 tsp oregano

• Pinch of chilli powder

• Pinch of black pepper

• 1 tsp olive oil

• 1 tbsp sour cream

Salsa:

• ½ small red onion, finely diced

• 4–5 cherry tomatoes, chopped

• ½ small (or ¼ large) avocado, diced

• Small handful fresh coriander, chopped

• Juice of ½ lime

Instructions

1. Cook the rice according to the packet instructions.

2. In a bowl, combine the chicken with yoghurt, balsamic vinegar and all the spices (coriander, smoked paprika, garlic powder, onion powder, cumin, oregano, chilli powder, and black pepper). Marinate for 15–30 mins if you have time, or cook straight away.

3. Heat a non-stick pan over medium heat with a drizzle of oil. Add chicken and cook for 8–10 mins, stirring occasionally, until golden and cooked through.

4. Whilst the chicken is cooking, make the salsa by combining the ingredients. Set aside in the fridge.

5. To serve, add the rice to a bowl with the chicken and salsa. Add a dollop of sour cream on the side and add more seasoning if needed.

Dinner

Serves: 1