Cilantro Lime Chicken Bowl

Ingredients

• 180g (6.5 oz) chicken breast
• 70g (1/3 cup) white rice, dry
• 80g (1/2 cup) black beans, drained
• 40g (1/4 cup) corn
• 40g (2.5 tbsp) salsa
• 25g (1/5 avocado) avocado
• 2 tsp (10ml) olive oil
• 140ml (generous 1/2 cup) water, for the rice
• Juice and zest of 1 lime; 3 tbsp coriander, chopped
• 1 tsp ground cumin, 1/2 tsp fine salt

Method

1. Cook the rice in the 140ml water: boil, cover, lowest heat 10 min, rest 10 min.
2. Fork the lime zest, half the lime juice and the coriander through the hot rice. Hot rice absorbs; cold rice just gets wet.
3. Rub the chicken with the cumin and salt.
4. Sear in the oil over medium-high, 5 min a side, to 74C / 165F at the thickest point.
5. Rest it 5 min, then slice across the grain into 1cm / 1/2in strips.
6. Warm the beans and corn through in the same pan for 2 min, using what the chicken left behind.
7. Build the bowl in sections and finish with the salsa, the rest of the lime juice and the avocado.