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E V Y A D Y G R N E RI P S CHICKEN BURRITO RICE BOWLS All the delicious fillings inside a burrito, without the hassle of wrapping it up! These bowls with zingy lime are fresh and nutritious. WINE PRICE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE 4 (about 400g) chicken breast fillets Olive oil, for grilling and dressing 1 tsp (5ml) each ground cumin and paprika Salt and milled pepper 1 can (400g) corn kernels, drained and patted dry 1 packet (200g) medley tomatoes 1 packet (250g) snacking peppers 1 can (400g) black beans or red kidney beans 1 punnet (20g) fresh coriander, chopped 3 limes 3 cups (750ml) cooked white long-grain rice SERVES 4 Drizzle chicken with oil and rub with spices, salt and pepper. Heat a griddle pan until almost smoking-hot. Grill chicken until tender, cooked through and well charred, about 8-10 minutes. Remove and slice. Wipe griddle pan clean, then toss corn on the grill until charred. Combine charred corn with tomatoes, peppers, beans and half the coriander in a bowl. Dress with olive oil and juice of 1 lime. Season. Flavour rice with remaining coriander and juice and grated peel of 2 limes. Season well. Serve chicken, rice and salad all together in serving bowls. (See Good Idea below.) GOOD IDEA Missing the wrap? Serve with grilled or deep-fried tortilla triangles for extra crunch. pnpfreshliving.com 17-Everyday Easy COR 1.indd 19 Fresh Living – Spring 2021 | 19 2021/08/20 13:48