Chicken Burrito Bowl
Serves 4
- 250 g cooked black or brown rice
- 500 g cooked chicken pieces
- 400 g tin corn kernels, drained
- 1.5 avocado, thinly sliced
- 0.5 cup feta, crumbed
- 0.6 cup salsa
- 4 tbsp pickled (or raw) red onion
- 1 lime, cut into wedges
- 1 tsp chilli flakes (optional)
