Chicken burrito bowls

Step 1
Cook brown rice according to the packet instructions. While the rice is cooking prepare the rest of the ingredients.

Step 2
In a small bowl mix garlic powder, onion powder, paprika and cumin to make a taco seasoning.

Step 3
Place the chicken breasts on a chopping board and slice horizontally through the breasts to create two thin slices per breast.

Step 4
Flatten the slices with a meat mallet or rolling pin. Sprinkle both sides with the taco seasoning.

Step 5
Heat some olive oil in a non-stick fry pan.

Step 6
Add the chicken and cook for 3 minutes one side, flip and cook for a further 4 minutes or until chicken is cooked through.

Step 7
Heat the corn and black beans in a separate pan over medium heat for 2-3 minutes. Turn off the heat.

Step 8
Mix the chopped coriander and lime juice into the cooked rice.

Step 9
Divide the rice, chicken, corn, beans, lettuce, tomatoes and onion into 4 bowls. Top with cheese and serve with guacamole.

Food safety tip: If you are taking leftovers for lunch, burrito bowls need to be kept cold so pack an ice brick. 

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website