Chicken burrito bowls for two

Ingredients

Serves: 2

• ½ lb (227 g) boneless, skinless chicken breast
• ¼ tsp (1 mL) chili powder
• ¼ tsp (1 mL) ground cumin
• ¼ tsp (1 mL) each garlic powder and onion powder
• 2 tsp (10 mL) oil
• 2 cups (500 mL) baby spinach
• 1 cup (250 mL) leftover cooked brown rice (cold or reheated)
• ½ cup (125 mL) no-salt-added canned black beans, drained, rinsed
• ½ cup (125 mL) frozen corn kernels, thawed
• ½ cup (125 mL) halved cherry tomatoes
• ¼ cup (60 mL) chopped red onion
• ½ avocado, sliced
• ¼ tsp (1 mL) each salt and pepper
• Lime slices
• 2 Tbsp (30 mL) fat-free sour cream
• 2 Tbsp (30 mL) salsa

Instructions

1. Season chicken with chili powder, cumin, garlic and onion powders.
2. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook about 5–6 minutes per side or until a thermometer reaches 165°F (74°C). Set aside.
3. Divide spinach, rice, beans, corn, tomatoes, onion and avocado into two bowls, and season with salt and pepper.
4. Slice chicken and add to bowls. Drizzle with lime juice. Serve with sour cream and salsa.

• Alternative: If you are following a very low-carbohydrate diet, you can omit the rice as there are still carbs in the black beans and corn.
• Nutrition know-how: Leafy greens such as spinach are a great addition to this hearty bowl. They provide limited carbohydrate, added fibre and are rich in vitamins A, C, E and K, along with plant compounds called carotenoids that help protect cells from damage.