Mexican Bowls

Serves 4 

Ingredients

2 Chicken Breasts
Olive Oil
Paprika (your choice smoked, hot, mild etc)
Dried Oregano
1 Garlic Clove, finely chopped
Himalayan Pink Salt and Freshly Cracked Black Pepper
1 Cup Cooked Rice
Handful Coriander, chopped
2 Avocados, cut into bite size pieces
2 Corn, steamed and kernels cut off
1 Red Onion, sliced and pickled in Red Wine Vinegar
1 Can Black Beans, rinsed and drained
1-2 Tomatoes, diced
Jalapenos
1 Lime, squeezed
Season with Himalayan Pink Salt & Freshly Cracked Black Pepper

Sauce
4 Tablespoons Natural Greek Yoghurt
1 Lime, juice
Handful Coriander, chopped
1 Garlic Clove, finely chopped
Season with Himalayan Pink Salt & Freshly Cracked Black Pepper

Method

1. Marinate the chicken in oil, garlic, paprika, oregano and salt and pepper. Heat a large pan, add olive oil and cook chicken until cooked through. Set aside for a few minutes then slice.
2. While the chicken is cooking, mix through the cooked rice the coriander, drizzle with oil, squeeze in the lime and season with salt and pepper.
3. Prepare the sauce using all ingredients in a bowl.
4. In separate bowls place rice and top with avocado, tomatoes, black beans, coriander, red onion, corn, cooked chicken and drizzle over the sauce. Serve and enjoy!