Chicken Corn Rice Salad Bowls

Ingredients

• 560g Chicken breast
• 280g Brown rice
• 180g Canned corn kernels
• 2 tomatoes Tomatoes
• 120g Baby spinach
• 120g Greek yoghurt

Method

1. Prep the ingredients Set out chicken breast, brown rice, corn, tomato, spinach and greek yoghurt. Wash, trim, and chop tomato before heating the pan. Rinse spinach and pat the leaves dry. Drain corn. Measure greek yoghurt.
2. Cook the base Bring a large saucepan of water to the boil and add the brown rice. Leave it to boil for 30-35 minutes until tender while you prepare the other ingredients in the following steps.
3. Prepare the protein While the rice boils, cut the chicken breast into 2-3 cm pieces. Cook the chicken pieces in a large non-stick frying pan over medium-high heat for 6-8 minutes, turning, until cooked through with no pink in the centre (75C on a food thermometer).
4. Prepare the vegetables Add corn and two tablespoons of water to the same pan. Cook over medium heat for 3-5 minutes until tender, then add tomato and spinach off the heat.
5. Season the bowl Stir the greek yoghurt until smooth so it is ready to spoon over the bowls.
6. Assemble Drain the brown rice well once it is tender. Divide brown rice, chicken breast, and vegetables between bowls.
7. Serve Spoon over the yoghurt sauce and serve warm.