Ingredients

• 1 teaspoon lemon zest
• 1 teaspoon paprika
• 1/4 cup (60ml) lemon juice
• 1 tablespoon olive oil
• 8 chicken tenderloins (about 500g total)
• 250g green beans, trimmed
• 2 cups ’90 second quick’ brown rice and quinoa blend
• 2 cups baby spinach
• 425g can black beans, rinsed, drained
• 250g punnet cherry tomatoes, halved
• 300g corn kernels, rinsed, drained
• 4 lemon wedges, to serve

Instructions

1. Combine the zest, paprika, lime juice and olive oil in a ceramic dish. Add the chicken and turn to coat. Set aside.
2. Steam, boil or microwave the green beans for 2-3 minutes or until just tender. Drain.
3. Heat a large chargrill pan or barbeque hotplate over medium heat. Grill the chicken for 3-4 minutes each side, or until cooked through.
4. Meanwhile, heat microwave brown rice & quinoa blend according to packet instructions.
5. Divide the brown rice & quinoa blend between the 4 bowls. Top each with spinach, black beans, tomatoes, corn kernels and 2 chicken tenderloins.
6. Serve with a lemon wedge in each bowl.