Chicken Burrito Bowls

Ingredients

• 600 gram chicken thigh fillets
• 2 tablespoon taco seasoning
• 2 piece microwave long grain rice
• 1 tin black beans
• 1 tin corn kernels
• 250 gram cherry tomatoes
• 1 piece avocado
• 1 piece lime
• 1 tablespoon olive oil
• 1/2 cup sour cream

Instructions

1. 1Cut the chicken into 2 cm pieces and toss with the taco seasoning and olive oil in a bowl.
2. 2Halve the cherry tomatoes, slice the avocado and cut the lime into wedges.
3. 3Drain and rinse the black beans and corn.
4. 4Heat a large frying pan over medium-high heat. Cook the chicken for 8 minutes, turning every couple of minutes, until browned and cooked through with no pink inside.
5. 5Add the beans and corn to the pan and stir for 2 minutes to warm through.
6. 6Heat the rice pouches in the microwave following the packet directions.
7. 7Divide the rice between four bowls. Top with the chicken mixture, tomatoes, avocado and a dollop of sour cream. Serve with lime wedges.