Chipotle Chicken & Black Bean Bowl

• Chicken breast(600 g)
• Chipotle in Adobo(2 tbsp)
• Olive oil(2 tbsp)
• Lime(2)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Garlic(3 cloves)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Steamed Rice(250 g)
• Black Beans(400 g)
• Corn(200 g)
• Bell pepper(1)
• Red Onion(1)
• Coriander(15 g)
• Avocado(1)
• Sour cream(120 g)

Method

1. 1

   Slice the {Chicken breast} into bite-size strips. Finely chop the {Garlic}, slice the {Red Onion}, and cut the {Bell pepper} into thin strips. Roughly chop the {Fresh cilantro}, cut the {Lime} into wedges, and drain and rinse the {Black Beans}.

   ~15 min

2. 2

   Cook the {White rice} in a saucepan with 500ml water and {1 tsp Salt}. Cover and simmer for 12 minutes, then take off the heat and leave covered for 5 minutes.

   ~12 min

3. 3

   While the rice cooks, toss the {Chicken breast} with the {Chipotle in Adobo}, {1 tbsp Olive oil}, juice of 1 wedge from the {Lime}, {Cumin}, {Smoked paprika}, half the {Garlic}, {1 tsp Salt}, and {Black pepper}.

   ~3 min

4. 4

   Heat the remaining {1 tbsp Olive oil} in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring now and then, until lightly golden and cooked through. Add the {Red Onion}, {Bell pepper}, remaining {Garlic}, {Corn}, and {Black Beans}. Cook for 5 minutes until the vegetables soften and the beans are hot.

   ~13 min

5. 5

   Fluff the rice and squeeze in juice from half of the remaining {Lime}. Spoon the rice into bowls, then top with the chipotle chicken mixture. Add sliced {Avocado}, a dollop of {Sour cream}, and scatter over the {Fresh cilantro}. Serve with the remaining {Lime} wedges for squeezing over.

   ~4 min