Chicken: Preheat the oven to 190C fan bake. Place 2 small chicken breasts in an oven safe dish and season with 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, 1 tsp pepper and 1 tsp mixed herbs. Cover with tin foil and bake for 25-30 minutes, or until the internal temperature reaches over 74C.

Fillings: Dice 1 tomato, 1 red onion and ½ lettuce. Grate 50g of cheese. Rinse 1 can of black beans. Set these aside.

Taco bowl: Once the chicken has cooked, remove and leave the oven on. Spray both sides of each burrito with oil and place in an oven safe bowl, so that it creates a large ‘taco bowl’. Bake for 10-15 minutes, or until crunchy and brown. Keep an eye on this as some burritos cook quickly.

Assemble: Shred the chicken with two forks and mix with the juices from the oven. Place the taco bowl on a plate, top with shredded lettuce, beans, vegetables and cheese. Finish with a good dollop of sour cream. Enjoy by mixing ingredients together, or enjoy as is.