Mexican Chipotle Chicken Bowls

Serves: 4

Ingredients:

• 3 chicken breasts

• 1 tsp garlic, crushed

• 1 packet chipotle seasoning

• 1 cup tomato passata

• 2 tsp chipotle sauce

• Salt and pepper

Lime and coriander rice:

• 2 cups cooked brown rice

• 1 cup coriander leaves, chopped

• 2 tbsp lime juice

To serve:

• 4 cups mixed lettuce

• 1 x 400g can red kidney beans, drained and rinsed

• 1 x 400g can corn kernels, drained

• 2 tomatoes, diced

• 1 avocado, diced

• 1 cup grated cheese

• ½ cup Greek yoghurt

• Fresh coriander leaves

Method:

1. Place the chicken, garlic, chipotle seasoning, passata, chipotle sauce, salt and pepper into a slow cooker and cook on low for 3–4 hours, or until the chicken easily shreds with a fork.

2. Shred the chicken and return it to the slow cooker. Toss through the sauce until well coated.

3. Cook the brown rice according to packet instructions. Allow to cool slightly, before adding the coriander and lime juice.

4. To serve, divide the rice between bowls and top with lettuce, kidney beans, corn, tomato, avocado and cheese.

5. Spoon over the pulled chicken, drizzle with Greek yoghurt and finish with fresh coriander before serving.