Ingredients

• chicken - chicken breasts - 2 (5oz. / 150g each)
• chicken - coconut oil - 1 tbsp.
• chicken - lime - juice of ½
• chicken - taco seasoning - 2 tbsp.
• chicken - tomato paste - 2 tsp.
• bean salad - red sweet pepper - 1 (chopped)
• bean salad - medium tomato - 1 (chopped)
• bean salad - small red onion - 1 (diced)
• bean salad - sweetcorn - 5 oz. (140g) (drained)
• bean salad - black beans - 5 oz. (140g) (drained)
• bean salad - Romaine lettuce - few handfuls (chopped)
• bean salad - green onions - 2 (chopped)
• bean salad - coriander - bunch (chopped)
• bean salad - natural yogurt - 2 tbsp.

Preparation Instructions

1. In a bowl, mix the ingredients for the chicken marinade, then add in the chicken breast and cover well. Marinade in the fridge for at least 15 minutes (or overnight).

2. In the meantime, make the bean salad by mixing all the salad ingredients apart from the yogurt. Season with salt and pepper.

3. Heat the oil in a pan to high heat and cook the chicken 5 minutes on each side. Take off the heat and set aside. Once ready to serve chop into pieces.

4. To prepare the rice, mix in the chopped coriander and lime peel into the cooked rice.

5. Assemble the salad. Divide the rice and bean salad between two bowls, then top with the cooked chicken. Serve with 1 tablespoon of natural yogurt.