Chicken burrito bowl

Ingredients

• 1 red onion, thinly sliced
• 1 tbsp red wine vinegar
• ¼ tsp caster sugar
• 350g chicken breast
• ½ tbsp fajita seasoning (we used Bart’s/Schwartz)
• ½ tbsp olive oil
• 1 red pepper, deseeded and thinly sliced
• 150g brown rice
• 400g black beans, drained
• ½ lime, juiced
• 2 tbsp coriander leaves, finely chopped
• 160g sweetcorn
• 1 ripe avocado, thinly sliced
• 2 tbsp reduced-fat sour cream

Description

• STEP 1

  Heat the oven to 180C/160C fan/gas 4. In a small bowl, combine the red onion, vinegar and sugar, then set aside to pickle.

• STEP 2

  Place the chicken in a roasting tin, then rub all over with the fajita seasoning and oil. Bake in the oven for 10 mins before adding the peppers, carefully stirring them through the juices. Season, then bake for another 15-20 mins until the chicken is cooked through.

• STEP 3

  Meanwhile, cook the rice according to pack instructions. Stir through the black beans, lime juice and ¾ of the coriander. Season to taste.

• STEP 4

  Once the chicken is cooked remove from the roasting tin to a chopping board and slice thinly. To serve, spoon the rice into bowls before topping with the pickled onion, chicken, peppers, sweetcorn, avocado and sour cream, finishing with a sprinkle of the remaining coriander.