METHOD:
Prepare salad ingredients for your burrito bowl. Dice tomatoes and red onion, combine together and set aside. Dice cucumber and set aside. Cut up your lettuce and spinach, combine together and set aside. Slice your limes into wedges and set aside for later. Mash your avocado with a lime quarter and set aside.
To make the rice, add a crack of salt and your rice a pot of boiling water (about 1½ cups water),bring to a boil, reduce the heat, cover and simmer until water is absorbed and rice is tender, about 15-18 minutes. Uncover rice, fluff with a fork and toss through lime juice and coriander (if using).
Cut chicken thighs into bite size pieces. In a non-stick pan, add chicken pieces and sprinkle over half of your taco spice mix packet. Cook over low-medium heat until cooked through. Remove the chicken from the pan.
Drain tinned beans and add to the pan used to cook your chicken. Sprinkle the remaining half of the taco mix over beans, toss to combine. Once heated through, remove beans from pan.
To assemble, add rice to the bottom of your bowl. Top with chicken, beans, tomato mix, cucumber and lettuce mix. Add avocado and a dollop of sour cream. Squeeze lime over your bowl and enjoy!
