Chicken breast: 120g (4.2 oz), Brown rice (cooked): 150g (3/4 cup), Corn kernels (frozen or canned): 100g (2/3 cup), Black beans (cooked): 100g (1/2 cup), Bell pepper (red): 75g (1/2 medium, diced), Avocado: 50g (1/3 medium, diced), Red onion: 30g (1/4 small, diced), Cilantro: 10g (2 tbsp, chopped), Lime juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Cumin: 3g (1 tsp), Chili powder: 3g (1 tsp), Garlic powder: 1g (1/4 tsp), Salt: to taste, Black pepper: to taste
1. Season 120g chicken breast with 1g garlic powder, 1.5g cumin, 1.5g chilli powder, salt, and pepper. 2. Grill or pan-cook chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then dice. 3. If using frozen corn, cook according to package instructions. If using canned corn, drain and rinse. 4. In a large bowl, combine 150g cooked brown rice, 100g corn kernels, 100g black beans, 75g diced bell pepper, 30g diced red onion, and 50g diced avocado. 5. In a small bowl, whisk together 10ml lime juice, 10ml olive oil, remaining 1.5g cumin, 1.5g chili powder, salt, and pepper to make the dressing. 6. Add diced chicken to the bowl and drizzle with the dressing. 7. Toss to combine and garnish with 10g chopped cilantro.
