Ingredients
For the Marinated Chicken:
500g Chicken Tenderloins
1/4 cup Olive Oil
3/4 tbsp Ground Cumin
3/4 tbsp Ground Coriander
1 tsp Oregano
1 tsp Smoked Paprika
1 tsp Garlic Powder
1/4 tsp Cayenne Pepper
Salt and Pepper to taste

For the Bean Spice Mix:
400g can, Four Bean Mix (or your favourite bean), drained and rinsed
250g Brown Microwave Rice
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
Salt and Pepper to taste

For the Corn Salad:
1 Punnet Cherry Tomatoes, diced
1/4 Red Onion, finely chopped
1/3 cup Fresh Coriander, chopped
3 Corn Cobs
Juice of 1 Lime
1/4 cup Olive Oil
Salt and Pepper to taste

For the Guacamole:
2 Avocados, mashed
Juice of 1 Lime
Salt and Pepper to taste

For Serving:
Pickled Jalapeños (optional)
Fresh Coriander, chopped

Instructions
1. Marinate the Chicken: In a large bowl, whisk together the olive oil, cumin, coriander, oregano, smoked paprika, garlic powder, cayenne pepper, salt, and pepper to create the marinade. Add the chicken tenderloins and toss to coat them evenly. Cover the bowl and let the chicken marinate for at least 20 minutes.

2. Grill the Corn (While Chicken Marinates): Brush the corn cobs lightly with olive oil and season generously with salt and pepper. Grill the corn over high heat on a barbecue or grill pan, turning occasionally, until slightly blistered and charred. Set the grilled corn aside to cool.

3. Prepare the Corn Salad: Combine the diced tomatoes, chopped red onion, chopped coriander, and cooled corn kernels in a bowl. In a separate bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour the dressing over the salad ingredients and toss to combine. Set aside.

4. Make the Guacamole: Mash the avocados in a bowl until they reach your desired consistency. Add lime juice, salt, and pepper to taste. Set aside.

5. Cook the Chicken: Heat a grill pan or barbecue to medium-high heat. Add the marinated chicken tenderloins and cook for 3-5 minutes per side, or until cooked through. Avoid flipping the chicken frequently.

6. Season and Heat the Beans: While the chicken cooks, add the beans and the bean spice mix (cumin, coriander, smoked paprika, cayenne pepper, salt, and pepper) to a bowl with 1 tbsp olive oil. Toss to combine, then transfer to the grill pan. Cook the beans for 3-5 minutes, until they are warmed through and have a slightly golden color.

7. Prepare the Base: Cook microwave brown rice according to package instructions. In a serving bowl, fluff the cooked rice. Add the beans to the rice and mix to combine.

8. Assemble and Enjoy!: Serve the cooked brown rice with beans, grilled chicken, corn salad, and guacamole to the table.

Let everyone build their own burrito bowl by adding their fillings and favourite toppings like pickled jalapeños and fresh coriander.

Enjoy!