A delicious, fresh and easy summer salad packed full of flavour, vegetables and anti-inflammatory ingredients. 

Black Beans - just like other members of the bean and legume families, black beans are an excellent anti-inflammatory source of plant protein, B-group vitamins, iron, calcium, phosphorous, zinc and magnesium. They are high in dietary fibre, which helps support healthy bowels and contain polyphenols that work as antioxidants.

Cumin - has long been recognised for its multitude of benefits, including aiding digestion, supporting your immune systemand promoting blood circulation. Cumin also has strong anti-inflammatory effects that work to reduce pain, inflammation and muscle spasms in the body.

Turmeric - has incredible anti-inflammatory properties ideal for reducing joint pain and soothing arthritis. Curcumin, the main active ingredient in turmeric, is a strong antioxidant and has powerful effects to help reduce inflammation.

Extra-Virgin Olive Oil - is full of powerful antioxidants which work to help reduce inflammation. Oleocanthal, one of the natural phenolic compounds found in Extra-Virgin Olive Oil, has been shown to work similarly to anti-inflammatory drug ibuprofen.


Chicken Burrito Bowl with Avocado, Chilli, Lime and Fork

Serves 4 | Prep 15 min | Refrigeration 1hr | Cooking 15 min


  • 600g skinless chicken breast, roughly diced
  • 2 cups canned black beans, drained
  • 2 cups canned corn, drained
  • 1 medium red onion, diced
  • 2 tomatoes, diced
  • 2-3 cups chopped romaine or cos lettuce, washed
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 teaspoons paprika
  • 1/4 teaspoon chilli powder
  • 2 tablespoons extra-virgin olive oil
  • 1 red cayenne chilli, sliced

For Guacamole:

  • 1 large ripe avocado
  • Salt and pepper
  • Juice of one lime



  1. Combine chilli powder, cumin, paprika, turmeric and 1 tablespoon of olive oil in a large mixing bowl. Add chicken and turn to coat. Season with salt and cracked pepper. Refrigerate for at least 1 hour. 

  1. Add remaining oil in non-stick frying pan on medium-high heat. Cook chicken for 3 – 4 minutes on each side, or until nicely browned and cooked through. Transfer chicken to a plate. 

  1. To make the guacamole, peel and mash avocado in a medium sized bowl. Add fresh lime juice and season with salt & pepper to taste.
  1. To assemble the bowl, add lettuce, black beans, corn, tomato, onion and chicken. Top with 1 tablespoon of guacamole and garnish with sliced red chilli.


Nutritional Information

Per Serve


1931 kJ (459 cal)

Total Fat


Saturated Fat












Previous Article Next Article