Slice the chicken breasts in half horizontally so that you have 4 thinner pieces of chicken. Sprinkle ½ teaspoon of burrito spice mix on each side of the chicken breasts and gently rub in. If you don't like touching raw chicken, just sprinkle it on and leave it!
Heat the olive oil in a frying pan over a medium heat and fry the chicken, flipping once during cooking until cooked all the way through. I usually cook it for about 10 minutes on each side. While the chicken is cooking, cook your rice.
Cilantro Yoghurt Dressing
Add all dressing ingredients to a mini food processor or nutribullet (or similar) and blitz together for about 30 seconds to 1 minute, until the dressing is the desired consistency.
Assemble the bowls
Add a sufficient quantity of rice to 2 bowls. Slice the cooked chicken and place on the rice along with black beans and salad ingredients.
Drizzle with the cilantro yoghurt dressing and enjoy!
To meal prep
Divide the chicken, rice and beans into 2 containers (or as many bowls as you are making). Divide the salad ingredients into 2 separate containers. If you have tiny containers, portion the dressing in these and keep in the same container as the salad. If not, keep the dressing in a jar and remember to take the jar of dressing with you! Store in the fridge for up to 4 days. When ready to eat, heat only the chicken, rice and beans and then add the salad ingredients and dressing.
You can use store bought burrito spice mix (or taco seasoning) but it's super easy to make your own: Combine 2 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon paprika, ¼ teaspoon chilli powder, ¼ teaspoon garlic powder and ¼ teaspoon black pepper