Ingredients

Marinated Chicken

• 1 tbsp lime juice (1⁄2 lime)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1⁄2 tsp ground chilli
• 1⁄2 tsp ground cumin
• 1⁄2 tsp salt
• 1⁄4 cup coriander leaves, finely chopped
• 2 chicken thighs, skinless and boneless

Persimmon Salsa

• 1⁄4 red onion, finely diced
• 2 tbsp lime juice (approx 1 lime)
• 2 tsp chilli flakes
• 2 firm Sweet persimmons, diced
• 1 cup coriander leaves, finely chopped
• Salt & pepper, to taste

Burrito Bowl

• 1⁄2 cup brown rice, uncooked
• Baby cos lettuce leaves
• 200g black beans, drained
• 200g sweet corn, drained
• 1⁄2 avocado, peeled, deseeded and sliced

Method

1. Whisk together all marinated chicken ingredients in a medium bowl. Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes if time permits.
2. Meanwhile, cook rice as per package instructions. Keep warm until ready to serve.
3. Make the persimmon salsa – Toss all ingredients together in a medium bowl. Season generously with salt and pepper. Set aside.
4. Heat a drizzle of olive oil in a large frying pan over medium heat. Add marinated chicken thighs to the pan, smooth side down, and cook for 5 minutes. Flip and cook for a further 6-7 minutes or until golden and no longer pink in the middle.
5. Transfer chicken to a plate and loosely cover with foil to rest for 5 minutes.
6. To assemble the burrito bowls, divide the rice between two bowls and top with chicken, lettuce, black beans, sweet corn, avocado and persimmon salsa. Serve immediately.

Recipe credit: Recipe created by Marie Duong for Persimmons Australia