Speedy Chicken Burrito Bowl

Ingredients

Serves 1

• 120g skinless chicken breast
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika or chilli powder
• 1/2 tsp dried oregano
• 2 tsp chipotle paste
• Salt and pepper
• 1 tsp olive oil
• 60g tinned black beans, drained
• 1 baby gem lettuce, leaves separated
• 50g avocado, peeled, pitted and sliced
• 1 tomato, diced
• 30g cheddar cheese, grated
• 20g sliced jalapenos, drained
• 30ml soured cream
• 1 small bunch coriander, chopped

Method

Preheat a griddle pan over a high heat. Lay the chicken between two sheets of clingfilm then bash with a rolling pin to flatten. Rub with the spices, oregano and chipotle paste, season with salt and pepper then drizzle over the oil.

Lay on the griddle and cook for 3 minutes on each side, or until cooked through, then set aside to rest. Meanwhile warm the beans for a minute in the microwave.

Roughly tear the lettuce into a bowl and top with the beans, avocado, tomato, cheese and jalapeños (optional). Slice the chicken, lay on top then drizzle over the soured cream. Scatter over the coriander and serve.

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