LIVING GLUTEN FREE
October 10, 2016
This Mexican-inspired dinner is a simple, but delicious meal, that can be whacked in a bowl and will please the fussiest of eaters.
1 tablespoon extra virgin olive oil500 grams chicken breast1 packet (30 grams) gluten-free taco spice mix3 cups pre-cooked brown rice1 bunch coriander, finely chopped1/4 cup lime juice1 tablespoon minced garlic10 cherry tomatoes, diced2 avocados, mashed210 grams black beans, tinned, drained1/4 cup tomato salsa1/2 lettuce, roughly chopped
Chop the chicken into small pieces and place in a bowl.Add the oil and taco spice mix, and stir until all the chicken pieces are well-coated.Cover in cling film and refrigerate for one hour to allow the chicken to marinate.Meanwhile, place the pre-cooked rice into a medium-sized saucepan. Add the coriander, garlic and lime juice, and stir until the mixture is hot. Add the black beans into a pan with one-quarter cup of water. Stir until the beans are warmed, then strain well.To build your bowl, place the rice at the bottom, then top with the salsa, diced tomatoes, avocado mash, black beans and lettuce.Remove chicken from the fridge, and cook in a hot non-stick pan until golden and cooked-through.Add to the top of your bowl and dinner is served.