
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
- Cook the rice in salted water until soft and set aside
- Place the chicken in a bowl, and season with the spices
- In a pan, heat the oil on high and sautee the onions, chilli and garlic for 2 minutes
- Add the seasoned chicken and turn the heat down
- When just done, add the beans and sweetcorn until heated through, about 3 minutes
- Remove from heat and add the baby spinach (so that it does not wilt) and chopped tomatoes
- 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
SO glad you love it!!!
Thanks Chef Kari who created it!
xxx