I personally have a real weakness for Mexican food, and this bowl delivers on flavour without the added saturated fat from too much cheese and sour cream. We’ll be saving half the tenders for tomorrow’s lunch.
Preheat the oven to 180 degrees Celsius.
Combine the almond meal, sesame seeds, paprika, and cumin in a large bowl. Season with salt and pepper, then combine well. In a second bowl, beat the eggs.
To coat the chicken tenderloins, first dip them in the egg and then the almond crumb. A hot tip: use a different for each bowl so you don’t end up with a mess all over your hands.
Lay the tenders on a roasting tray and cook for 15-20 minutes. Turn, and return to the oven for ten minutes or until cooked through.
Meanwhile, wrap the corn cob in aluminium foil, then place directly on a gas stove using a low-medium flame. Cook it for 8-10 minutes, using tongs to turn them every two minutes so it is evenly charred. Remove from heat and then leave to cool before unwrapping and cutting the corn from the cob with a sharp knife.
Rinse your brown rice in cool water, then transfer to a pot. Pour over the stock and water. Bring to a boil over a high heat, then reduce to a simmer and cook for 30-40 minutes or until cooked through. Add more water as you go if the pot dries out.
Once cooked, leave to sit for 10-15 minutes and then strain off excess water. Return to pot, pour over the lime juice, and then toss through.
Take five of six of the cooked tenders and chop them into pieces. Pop the rest in the fridge for tomorrow’s lunch.
Split the rice between two serving bowls, then top with the chicken pieces, tomato, red onion, avocado, beans, corn, jalapeno, coriander, and a dollop of yoghurt. Season with salt and pepper, and enjoy!
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