Lime chicken taco rice bowls

Lime-grilled chicken and cumin-spiced black beans make a filling rice bowl with avocado and fresh salsa.

4 serves · About 40 minutes with cooked rice

Ingredients

• 5 mL olive oil
• 40 g chopped onion
• 75 g diced red capsicum
• 3 garlic cloves, crushed
• A handful of coriander
• 1 × 400 g tin black beans, with liquid
• 60 mL water
• ½ tsp cumin
• 1 bay leaf
• ½ tsp salt
• 2 limes
• 565 g boneless skinless chicken thighs
• 30 to 37.5 mL taco seasoning
• 560 g cooked white rice
• 120 g fresh tomato salsa
• 1 small avocado, sliced

Method

1. Soften the onion, capsicum, garlic and some coriander in the oil. Add beans, water, cumin, salt and bay leaf. Simmer for 15 minutes, then remove the bay leaf.
2. While the beans simmer, season the thighs with the juice of one lime and taco seasoning. Grill until browned and the centre reaches 75°C, then slice.
3. Divide rice and beans among four bowls. Top with the sliced chicken, salsa, avocado, coriander and wedges from the second lime. Add a spoonful of sweetcorn or shredded cabbage if you like.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.