Chicken Bowl

Ingredients

• 200 g whole grain rice
• Salt
• 1 bunch parsley (20 g)
• 2 Organic Limes
• 100 g black beans (canned; drained weight)
• 100 g Corn (canned; drained weight)
• 1 red pepper
• 2 tbsp olive oil
• black pepper
• 200 g Cherry tomatoes
• 1 small red onion
• 1 romaine lettuce leaf
• 1 Avocado
• 1 Garlic clove
• 100 g Sour cream
• 2 small chicken breast fillets (150 g each)
• 1 tbsp paprika powder

Instructions

1. 1.

   Add rice to a pot with double the amount of salted water, bring to a boil and simmer covered on low to medium heat for 25 minutes.

2. 2.

   Meanwhile wash parsley, shake dry, pluck leaves and finely chop. Squeeze juice from one lime. Rinse the second lime under hot water, pat dry and cut into wedges. Drain beans and corn in a sieve, rinse cold and let drain. Clean, seed and finely chop the pepper. Mix beans, corn and pepper with 1 tbsp olive oil and season with salt and pepper.

3. 3.

   Wash tomatoes and halve them. Peel onion, slice into rings, mix with 1 tsp lime juice, salt and pepper.

4. 4.

   Divide lettuce into individual leaves, wash, spin dry and cut into fine strips. Halve avocado, remove pit, cut flesh into strips. Peel garlic, roughly chop and blend with sour cream, half the parsley, a bit of lime juice, salt and pepper to make a smooth sauce.

5. 5.

   Fluff rice and let steam off excess moisture. Fold in remaining parsley and 1 tbsp lime juice.

6. 6.

   Pat chicken dry, slice into strips, mix with remaining oil and paprika powder and cook in a pan over medium heat for 5–6 minutes until done.

7. 7.

   Arrange parsley rice, bean-corn mix, tomatoes and lettuce on bowls, top with avocado slices, onions and yogurt dressing. Place chicken on top and serve the Chicken Bowl garnished with lime wedges.