Chicken and Black Bean Bowl

Ingredients

• Chicken breast 120 g
• Black beans 70 g
• Brown rice 60 g
• Corn 50 g
• Salsa 2 tbsp
• Olive oil 1 tsp

Method

1. Prepare the rice. If you haven't cooked the brown rice yet, start by rinsing 60g of brown rice under cold water. Add it to a pot with about 120ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed. If using pre-cooked rice, simply warm it up.
   Tip: Use a rice cooker if you have one for perfect rice every time.
2. Cook the chicken breast. While the rice cooks, heat 1 tsp of olive oil in a non-stick skillet over medium heat. Season the chicken breast lightly with salt and pepper. Place the chicken in the skillet and cook for about 5-6 minutes on each side until the internal temperature reaches 75°C (165°F) and the chicken is no longer pink inside.
   Tip: Use a meat thermometer if you have one to ensure the chicken is fully cooked.
3. Prepare the black beans and corn. If using canned black beans, rinse them under cold water to remove excess sodium. For corn, if frozen, thaw it by rinsing under warm water or microwaving for 1 minute. Drain well.
   Tip: Warm the beans and corn slightly in the microwave or skillet if you prefer them warm.
4. Slice the chicken. Once the chicken is cooked, transfer it to a cutting board and let it rest for 2 minutes. Then slice it into thin strips or bite-sized pieces.
   Tip: Letting the chicken rest keeps it juicy.
5. Assemble the bowl. In a serving bowl, place the cooked brown rice as the base. Top with black beans and corn evenly. Add the sliced chicken on top. Finish by spooning 2 tablespoons of salsa over the bowl.
   Tip: You can add fresh cilantro or a squeeze of lime for extra flavor.

Pro tips

• Use fresh ingredients for the best flavor and nutrition.
• If you want to save time, cook the rice and chicken in advance and assemble when ready to eat.