Chicken burrito bowls

• Chicken breast fillets500 g
• Basmati rice300 g
• Black beans (tin)1 tin
• Sweetcorn (tin)1 tin
• Lettuce1 lettuce
• Tomatoes250 g
• Limes1 lime
• Soured cream150 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cook the rice following the pack instructions. When it is done, grate in the zest of the lime and squeeze in the juice, then fluff with a fork.300 g basmati rice1 lime
2. Cut the chicken into bite-size pieces and toss with 2 teaspoons of paprika, 2 teaspoons of cumin and a pinch of salt. Heat a tablespoon of oil in a frying pan over a medium-high heat and fry the chicken for 8 to 10 minutes, turning, until golden and cooked through with no pink.500 g chicken breast fillets
3. Drain the black beans and the sweetcorn and warm them together in a small pan for 3 minutes. Shred the lettuce and chop the tomatoes.1 tin black beans1 tin sweetcorn1 lettuce250 g tomatoes
4. Build the bowls: rice first, then chicken, beans and sweetcorn, lettuce and tomatoes, with a spoon of soured cream on top.150 g soured cream

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