1.In a small bowl mix garlic powder, onion powder, paprika and cumin to make a taco seasoning.
2.Place the chicken breasts on a chopping board and slice horizontally through the breasts to create two thin slices per breast. Flatten the slices with a meat mallet. Sprinkle both sides with the taco seasoning.
3.Spray a large non-stock fry pan with olive oil and heat over a medium-high heat. Add the chicken and cook for 3 minutes one side, flip and cook for a further 4 minutes or until chicken is cooked through.
4.Heat the corn and black beans in a separate pan over medium heat for 2-3 minutes. Turn off the heat.
5.Warm the rice in the microwave and mix in the chopped coriander and lime juice.
6.Divide the rice, chicken, corn, beans, lettuce, tomatoes and onion into 4 bowls. Top with cheese and serve with guacamole.
7.Variation- replace the chicken with rump steak and follow recipe as usual.
Recipe by: Lifestyle.