Mexican Chicken Bowl

Ingredients: The ingredient amounts are for four servings.

• Spiced Sweet Potatoes: 500g or 17.6oz sweet potatoes, diced, 1 tsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, salt and pepper.
• weet & Smoky Black Beans: 2 x 400 g tins black beans, drained and rinsed, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp chili powder, salt and pepper
• Charred Corn: 200 g corn kernels (fresh or frozen), 1 pinch salt.
• Chicken: 4 chicken breasts (125g or 4.4oz per breast), 1 tsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp chilli powder, salt and pepper
• Toppings: 1 large tomato, diced, handful fresh coriander, chopped, 1 romaine lettuce, shredded, 2 tablespoons pumpkin seeds

Instructions:

Preheat the oven to 200°C. Toss the diced sweet potatoes with 1 tsp olive oil, 1 tsp
smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, salt, and pepper. Roast for 25
to 30 minutes, turning halfway, until tender and lightly caramelised.

Rub the chicken breasts with olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp
garlic powder, 1/2 tsp chilli powder, salt, and pepper. Pan-fry or grill over medium
heat for 5 to 6 minutes per side until cooked through. Rest, then slice.

Add the beans to a pan with 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp chilli
powder, salt, and pepper. Heat gently for 5 to 7 minutes until warmed through and
fragrant.

Add the corn to a hot dry pan and cook until lightly charred. Season with salt.
Divide the shredded lettuce between bowls. Top with sweet potato, black beans,
corn, sliced chicken, chopped tomato, coriander, and pumpkin seeds.