Mexican Chicken Salad in Baked Tortilla Bowl

Ingredients

Method

1. Cook the brown rice according to the packet instructions.
2. Preheat the oven to 150°C, place each tortilla in a heatproof bowl, bake for 10-15min until it’s lightly toasted and holds its shape. Cool.
3. In a medium bowl mix the chicken and 1 tsp of oil and taco seasoning together, marinate for a few minutes.
4. Add capsicums and half of the sliced red onion to the marinated chicken.
5. Meanwhile, make the salsa and guacamole.
6. For the salsa, finely chop the other half of the red onion, mix together with jalapeno pepper, roma tomatoes and coriander, season with salt and pepper.
7. In another bowl, mash the avocado with juice of half the lime and stir in ⅓ cup of the salsa. Season with salt and pepper.
8. Heat up the black beans in a pan over medium heat.
9. Preheat the BBQ, or heat a pan with 1 tsp of oil over medium heat.
10. Grill or pan-fry the chicken, onion and capsicum until it’s cooked and slightly charred.
11. Divide ingredients evenly over brown rice bowls served with lime wedges and fresh coriander to garnish.