Smoky chipotle chicken burrito bowls

Smoky and tangy Leftovers: refrigerate cooked chicken, rice and beans promptly; use within 2–3 days or freeze. Store lettuce, salsa and other fresh toppings separately.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice.

Step 2

Combine the paprika, cumin, garlic powder, onion powder, oregano, chilli powder, cayenne, salt and pepper.

Step 3

Coat the chicken with oil, seasoning, lime juice and optional chipotle paste.

Step 4

Cook in a hot frying pan for around 5–8 minutes per side, depending on thickness, until the centre reaches 75°C.

Step 5

Rest for 5 minutes, then slice.

Step 6

Warm the beans and corn in a small pan or microwave. Season with a pinch of cumin, salt and lime juice if desired.

Step 7

Divide rice, chicken, beans, corn and fresh vegetables between four bowls. Top with salsa, cheese and yoghurt.