CHIPOTLE CHICKEN SALAD BOWL

WHAT YOU NEED:

For the chicken:

2 chicken breasts (5oz./150g each)
1 tbsp. coconut oil
juice of 1/2 lime
2 tbsp. taco seasoning
2 tsp. tomato paste

For the bean salad:

1 red sweet pepper, chopped
1 medium tomato, chopped
1 small red onion, diced
5 oz. (140g) sweetcorn, drained
5 oz. (140g) black beans, drained
Few handfuls Romanian lettuce, chopped
2 green onions, chopped
bunch of coriander, chopped
2 tbsp. natural yogurt

For the rice:

8.8 oz (250g) cooked white rice
1/2 lime, zest only

WHAT YOU NEED TO DO: In a bowl, mix the ingredients for the chicken marinade, then add in the chicken breast and cover well. Marinade in the fridge for at least 15 minutes (or overnight). In the meantime, make the bean salad by mixing all the salad ingredients apart from the yogurt. Season with salt and pepper. Heat the oil in a pan to high heat and cook the chicken 5 mins on each side. Take off the heat and set aside. Once ready to serve chop into pieces. To prepare the rice mix in the chopped coriander and lime peel into the cooked rice. Assemble the salad. Divide the rice and bean salad between two bowls, then top with the cooked chicken. Serve with 1 tbsp. of natural yogurt.