Ingredients
- 1 teaspoon lemon zest
- 1 teaspoon paprika
- ¼ cup (60 ml) lemon juice
- 1 tablespoon olive oil
- 8 chicken tenderloins (about 500 g total)
- 250 g green beans, trimmed
- 2 cups '90 second quick' brown rice and quinoa blend
- 2 cups baby spinach
- 425 g can black beans, rinsed, drained
- 250 g punnet cherry tomatoes, halved
- 300 g corn kernels, rinsed, drained
- 4 lemon wedges, to serve
Method
Step 1
Combine the zest, paprika, lime juice and olive oil in a ceramic dish. Add the chicken and turn to coat. Set aside.
Step 2
Steam, boil or microwave the green beans for 2-3 minutes or until just tender. Drain.
Step 3
Heat a large chargrill pan or barbeque hotplate over medium heat. Grill the chicken for 3-4 minutes each side, or until cooked through.
Step 4
Meanwhile, heat microwave brown rice & quinoa blend according to packet instructions.
Step 5
Divide the brown rice & quinoa blend between the 4 bowls. Top each with spinach, black beans, tomatoes, corn kernels and 2 chicken tenderloins.
Step 6
Serve with a lemon wedge in each bowl.
