Speedy Chicken Power Bowl

Check your avocado is ripe before starting this recipe (see Cooking tip). Cut the chicken into 3cm chunks. Combine the Tex-Mex seasoning and 3 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat.

Thinly slice the cabbage with a sharp knife or mandoline. Drain and rinse the beans. Combine the chipotle (see Make it milder) and 1 tbs mayonnaise in a bowl.

Heat a medium frypan over medium-high heat. Cook the chicken, stirring, for 6-8 mins until browned and cooked through. Add the beans and toss to combine and warm through. Remove the pan from the heat. Taste, then season with salt and pepper.

While the chicken is cooking, combine 3 tsp olive oil and 1 tbs red wine vinegar in a large bowl. Add the cabbage, season with salt and pepper and toss to coat.

Cut the avocado into 1cm chunks. Divide the chicken mixture, cabbage and avocado among bowls. Drizzle with the chipotle mayo and enjoy!

Chipotle is a smoky Mexican chilli sauce. We've recommended this amount for flavour, but if you prefer less heat, reduce the amount to taste.