Chicken Burrito Bowl

To begin, grill the chicken by seasoning 200g of chicken breast with your choice of spices, such as salt, pepper, and garlic powder. Preheat the grill or a grill pan over medium-high heat, and then grill the chicken for approximately 6-7 minutes on each side, or until it is fully cooked, ensuring the internal temperature reaches 75°C (165°F). After cooking, allow the chicken to rest for a few minutes before slicing it into strips.

Next, prepare the rice by cooking 1 cup according to the package instructions, which typically involves using 1 cup of rice to 2 cups of water. Once the rice is cooked, fluff it with a fork and set it aside.

For the black beans, rinse and drain ½ cup of canned black beans, then heat them in a small saucepan over low heat until they are warmed through.

Moving on to the fajita peppers and onions, slice the bell peppers and onions into thin strips. In a skillet, heat a little oil over medium heat and then add the sliced peppers and onions, cooking them until they are softened and slightly charred, which should take about 5-7 minutes.

Prepare the avocado by slicing ¼ of it into thin pieces or cubes.

Finally, assemble the bowl by layering the cooked rice at the bottom, followed by the grilled chicken strips, black beans, and sautéed peppers and onions. Top the bowl with the sliced avocado, and add a dollop of Greek yogurt along with a spoonful of salsa.