Ingredients

• brown rice - 1 ⅝ cups (400g) (cooked)
• coconut oil - 1 tbsp.
• fajita spices - to taste
• chicken breast - 14 oz. (400g)
• tomatoes - 2 (chopped)
• avocado - 1 (sliced)
• iceberg lettuce - 1 ⅓ cups (100g) (shredded)
• kidney beans in chili sauce - 1 can (400g)
• natural yogurt - 4 tbsp.
• salsa - 4 tbsp.

Preparation Instructions

1. Prepare the rice earlier or use left overs.

2. In a bowl, mix the oil and spices, then cover the chicken with the mixture.

3. Heat a non-stick frying pan over medium heat and fry the chicken until cooked throughout, then set aside for a few minutes to cool. Once cool, slice the chicken breasts and assemble the bowl.

4. Divide the rice between 4 bowls, next add the lettuce, chopped tomato, chili beans and chicken. Finally, top with a dollop of yogurt and salsa.