Tomatillo Chicken Bowls

You’ll need

• 1½ lb (680 g) boneless chicken thighs
• 1 tbsp avocado oil
• 1 tsp salt and 1 tsp smoked paprika
• 2 cups cooked rice
• 1 can (15 oz) black beans, drained
• 1 cup corn, grilled or thawed
• 1 avocado, sliced
• ½ cup crumbled queso fresco
• 1 jar ROKA Tomatillo Salsa
• Cilantro and lime to finish

How it works

1. Toss the chicken with the oil, salt and paprika. Grill or pan-fry 5 to 6 minutes a side until cooked through, then rest and slice.
2. Warm the beans and the corn.
3. Build the bowls: rice, beans, corn, chicken and avocado.
4. Spoon the tomatillo salsa over the top (a little red pepper too, if you want both heats). Finish with queso fresco, cilantro and lime.