Chicken And Black Bean Burrito Bowl
Drain and rinse the black beans. Combine the beans, salsa, garlic powder and cumin in a small saucepan and heat until hot.
Place the corn in a microwave safe dish with 1/2 cup water and microwave, covered, for 5 minutes. Once the cooked corn is cool enough to handle cut the kernels off the cob.
Whisk together the lime juice and the Greek yogurt to create a yogurt cream sauce.
To assemble the individual servings, divide the black bean mixture between four bowls. Add the chicken. Drizzle on the yogurt cream sauce. Add the corn, cilantro, tortilla chips and tomatoes around the edge. Top with cilantro, herbs and avocado. Season with a little salt to taste before serving.
Recipe provided by Amy James
Time to prepare: 30 minutes.