Chicken burrito bowls

1 Place rice, turmeric and 1¼ cup of water in a medium saucepan over low heat. Cover with a lid and cook for 12-15 minutes, until rice is cooked and water has absorbed. Fluff with a fork. Set aside.

2 Combine paprika, cumin and 2 teaspoons of olive oil in a bowl and stir to form a paste. Add chicken and toss through marinade to coat.

3 Heat a large frypan over medium to high heat and cook chicken in batches for 3-4 minutes or until cooked. Transfer to a board and allow to rest for 2 minutes before slicing. Reserve pan juices.

4 To assemble lunch burrito bowls, divide rice among lunch boxes and top with chicken and pan juices, black beans, corn, capsicum, leafy greens, coriander and lime.