BOL OF CHICKEN GRIDGE TO MEXICAL

200 g basmati rice or quinoa, cooked
1 can of black beans, rinsed and drained
1 lawyer, diced
1 tomato, diced
1/2 red onion, finely chopped
Fresh coronandre, to fill
Lime quarters, for use
INSTRUCTIONS:
STEP 1: MARINER CHICKEN
Prepare the marinade: In a bowl, mix the olive oil, cumin, paprika, garlic powder, onion powder, salt, pepper and lime juice.
Marine the chicken: Add the chicken fillets to the bowl and mix well to coat them with marinade. Leave marinating in the refrigerator for at least 30 minutes.
STEP 2: CHICKENING
Preheat the grill: Preheat your grill or stove over medium-high heat.
Grill the chicken: Remove the chicken from the marinade and grill it for about 6 to 7 minutes on each side, or until it is well cooked and golden. Leave to stand for a few minutes before slicing.
STEP 3: ASSEMBLY THE BOL

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