Post

Aug 30, 2016

INGREDIENTS

• 2 cups brown rice, cooked
• 1 teaspoon Avocado/Olive Oil
• 2 Garlic cloves, crushed
• 1 green chilli (depending on heat factor)
• 1 onion, diced
• 4 chicken breasts, cut into strips
• Pinch of black pepper, salt, paprika, cumin and cayenne pepper to season
• 1 cup black beans
• 1 cup butterbeans Sweet corn,
• 1 cup
• 2 handfuls baby spinach
• ½ cup tomatoes, chopped
• 1 avocado, sliced
• 4 tablespoons
• Greek Yoghurt  

1. Cook the rice in salted water until soft and set aside
2. Place the chicken in a bowl, and season with the spices
3. In a pan, heat the oil on high and sautee the onions, chilli and garlic for 2 minutes
4. Add the seasoned chicken and turn the heat down
5. When just done, add the beans and sweetcorn until heated through, about 3 minutes
6. Remove from heat and add the baby spinach (so that it does not wilt) and chopped tomatoes
7. In a bowl, dish the rice at the bottom, then the chicken-and-beans combination, and finally add a dollop of greek yoghurt and avocado on top