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Please note this recipe is classified as GREEN.

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  • 2 chicken breasts, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • ½ teaspoon chilli
  • Oil spray
  • 1 ½ cups corn kernels
  • 1 red capsicum
  • Handful of coriander
  • 1 lime
  • 1 ripe avocado, sliced
  • 1 large tomato, diced
  • ½ red onion, diced
  • 3 cups cooked brown rice
  • 3 cups lettuce, shredded
  • 420g tin red kidney beans, drained and rinsed
  • 1 cup cheese, grated
  • 6 tablespoons natural yoghurt


1. Place chicken, cumin, paprika and chilli in a snap lock bag, rub until chicken is coated in the spice mix.
2. Place a non stick pan over medium heat, spray lightly with oil spray, add chicken and cook, stirring until golden brown. Allow to cool.
3. Place corn, capsicum and coriander in a mixing bowl, add a squeeze of lime juice, mix gently.
4. Place avocado, tomato and red onion in a mixing bowl, add a squeeze of lime, mix gently.
5. Place 6 bowls or containers out on a bench.
6. Spoon rice into bowls, follow with kidney beans, shredded lettuce, corn mix, avocado mix, then chicken.
7. Top with a sprinkle of cheese and a dollop of natural yoghurt.

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