Dean's Mexican chicken taco bowls

Dean's healthy and balanced Tex Mex taco bowl is quick to put together but doesn't compromise on flavour.

Serves 4Prep: 15 minutesCook: 25 minutes

Ingredients:2 skinless chicken breasts, sliced thinlySplash of oil1 green pepper, cut into strips1 red onion, peeled and diced4 cloves garlic, crushed2 tsp smoked paprika1 heaped tsp ground coriander1 tsp cumin2 heaped tbsp tomato puree400g tin black beans, drained500ml vegetable stock2 ripe avocados, halved and sliced8 triangular corn chips

Salsa:200g baby plum tomatoes, finely chopped1 small red onion, finely dicedJuice of 1 lime20ml olive oil2 tbsp fresh coriander, chopped

To garnish:Wholegrain riceHalf fat sour cream or natural yogurtCoriander for servingLime wedges

Method:

• Cook the chicken in a splash of oil over a high heat for 3-4 minutes then reduce to a medium heat. Add the peppers, onion and garlic then cook for a further 5 minutes.

• Stir in the paprika, coriander, cumin and puree, cook for a minute then add in the beans and stock before bringing up to a simmer, cook for 15 minutes.

• For the salsa: Place the tomatoes and onion in a bowl then dress with lime juice, olive oil and chopped coriander. Season with a pinch of salt and pepper.

• Place the chicken and black beans in a bowl with some wholegrain rice, sliced avocado, a small dollop of sour cream or yogurt and the salsa.

• Crush the corn chips and sprinkle onto each serving to add a tiny bit of texture along with a sprinkling of fresh coriander. Garnish with lime wedges.