Dean Edward served up tasty Mexican chicken taco bowls on today’s episode of Lorraine.

The ingredients are: 2 skinless chicken breasts, sliced thinly, Splash of oil, 1 green pepper, cut into strips, 1 red onion, peeled and diced, 4 cloves garlic, crushed, 2 tsp smoked paprika, 1 heaped tsp ground coriander, 1 tsp cumin, 2 heaped tbsp tomato puree, 400g tin black beans, drained, 500ml vegetable stock, 2 ripe avocados, halved and sliced and 8 triangular corn chips.

For the salsa: 200g baby plum tomatoes, finely chopped, 1 small red onion, finely diced, Juice of 1 lime, 20ml olive oil and 2 tbsp fresh coriander, chopped.

To garnish: Wholegrain rice, half fat sour cream or natural yogurt, coriander for serving and lime wedges.