Burrito Salad Bowl

Summer is the perfect time for a salad, this healthy recipe will be a firm favourite with all the family.

Serves [4]

Ingredients

• 1 cup of rice

• 1 bunch of spring onions 

• 1/2 cucumber 

• 1 pepper 

• Plum/cherry tomatoes 

• 1 tin kidney beans

• 300g chicken breast

• 1 lime

• 1 tin sweetcorn

• 1/2 packet leafy salad

• Any salsa or desired toppings

• Seasoning: garlic granules, fajita seasoning & shawarma paste

Method

1. Cook your rice according to pack instructions

2. Whilst that's cooking chop all your salad vegetables and leave to the side 

3. Open your kidney beans and put them in a bowl along with the water from the can. Add your garlic granules and salt and microwave for 2 minutes

4.  Next chop your chicken,  add in your seasonings and then fry this on the hob till it's starting to go golden

5. Once your chicken is cooked put this in a separate bowl

6. Add the kidney beans to the chicken pan, no need to wash it - we want the beans to take on some of that flavour

7. Next roughly squish your beans to give them a lovely rough creamy texture and add in some of that bean water to help achieve your desired consistency (we don't want the beans to go dry)

8.  By now your rice should be cooked and you're ready to assemble all the ingredients. I like to keep ingredients next to each other then top with my lime and salsa

Recipe courtesy of Barbrah Tanyongana

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