

Chicken, rice and bean bowl
- 1 teaspoon lemon zest
- 1 teaspoon paprika
- 1/4 cup (60ml) lemon juice
- 1 tablespoon olive oil
- 8 chicken tenderloins (about 500g total)
- 250g green beans, trimmed
- 2 cups '90 second quick' brown rice and quinoa blend
- 2 cups baby spinach
- 425g can black beans, rinsed, drained
- 250g punnet cherry tomatoes, halved
- 300g corn kernels, rinsed, drained
- 4 lemon wedges, to serve
- Combine the zest, paprika, lime juice and olive oil in a ceramic dish. Add the chicken and turn to coat. Set aside.
- Steam, boil or microwave the green beans for 2-3 minutes or until just tender. Drain.
- Heat a large chargrill pan or barbeque hotplate over medium heat. Grill the chicken for 3-4 minutes each side, or until cooked through.
- Meanwhile, heat microwave brown rice & quinoa blend according to packet instructions.
- Divide the brown rice & quinoa blend between the 4 bowls. Top each with spinach, black beans, tomatoes, corn kernels and 2 chicken tenderloins.
- Serve with a lemon wedge in each bowl.
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