Juicy tender Mexican spiced chicken, beans, charred corn, creamy avocado and veg topped with a refreshing, delightful and colourful papaya salsa using red papaya. A crowd pleasing bowl perfect for a mid-week meal, make-ahead lunch or family friendly dinner.
In a mixing bowl, combine extra virgin olive oil with paprika and cumin.
Add chicken and coat. Set aside whilst you pre-prepare remaining ingredients.
Cook brown rice. Drain well. Add salsa and red kidney beans. Mix through and set aside.
Heat grill pan, BBQ (or frying pan) and cook chicken 4-5 mins each side until cooked through and char marks. Add corn cob and grill until charred. Set chicken aside to rest. Slice thickly. Cut off corn kernels and set aside.
Make papaya salsa by gently mixing ingredients to combine.
Assemble burrito bowls with brown rice/ red kidney bean mixture, corn kernels, lettuce, avocado, chicken and top with papaya salsa.
Finish with a dollop of yoghurt, fresh coriander and lime wedges.
To make this recipe vegetarian or vegan, omit chicken and replace with your choice of plant based protein such as tofu, beans or quinoa.