Serves 2

For the pico de gallo:
8 cherry tomatoes, halved
½ a red onion, finely chopped
1 red chilli, deseeded and chopped (leave some seeds in for more heat if desired)
3 tbsp fresh coriander, finely chopped
Juice of 1 lime
Salt and black pepper

For the burrito bowl:
2 large chicken fillets
2 tsp olive oil
1 tsp Cajun spice
1 tsp smoked paprika
120g long grain rice
1 red and 1 yellow pepper, deseeded and sliced
½ x 400g tin of kidney beans, drained
1 avocado, sliced

1. In a medium bowl, combine all of the ingredients for the pico de gallo. Season with salt and pepper and stir to combine. Set aside to let the flavours blend.
2. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
3. Place the chicken fillets on a baking tray. Drizzle with olive oil and sprinkle with the Cajun spice and smoked paprika, then season with salt and pepper.
4. Bake for 20-25 minutes, then slice into strips and set aside. Meanwhile, cook the rice according to packet instructions.
5. Heat a drizzle of oil in a pan over a medium-high heat. Cook the peppers for 3-4 minutes until soft and slightly charred. Season with salt and pepper.
6. To serve, divide the rice between two bowls. Add the pico de gallo, the sliced chicken, some kidney beans and cooked peppers.
7. Add the sliced avocado and a squeeze of lime juice. Finish with some lime wedges, a dollop of salsa and sour cream, a sprinkle of crushed chillies and some spring onions.

Per serving 806kcals, 35.4g fat (7.8g saturated), 75.7g carbs (3.7g sugars), 48.7g protein, 11.3g fibre, 0.238g sodium