Try this delicious and healthy burrito bowl recipe today.
In a small bowl mix garlic powder, onion powder, paprika and cumin to make a taco seasoning.
Place the chicken breasts on a chopping board and slice horizontally through the breasts to create two thin slices per breast. Flatten the slices with a meat mallet. Sprinkle both sides with the taco seasoning.
Spray a large non-stock fry pan with olive oil and heat over a medium-high heat. Add the chicken and cook for 3 minutes one side, flip and cook for a further 4 minutes or until chicken is cooked through.
Heat the corn and black beans in a separate pan over medium heat for 2-3 minutes. Turn off the heat.
Warm the rice in the microwave and mix in the chopped coriander and lime juice.
Divide the rice, chicken, corn, beans, lettuce, tomatoes and onion into 4 bowls. Top with cheese and serve with guacamole.
Variation- replace the chicken with rump steak and follow recipe as usual.
Healthy Lunch Box, an initiative from Cancer Council NSW, is an interactive tool for parents to use with their children to plan and pack a healthy lunch box. 3 serves of vegies in each serve of this recipe.
For more recipes please visit healthylunchbox.com.au
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