Chicken Burrito Bowl Recipe

Ingredients

• 500 g chicken breast
• 2 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp vegetable oil
• Juice of 1 lime
• 1 cup (200 g) long-grain rice
• 1 can black beans (about 240 g drained), rinsed
• 150 g sweetcorn
• 200 g tomato salsa
• Shredded lettuce
• 1 avocado, sliced
• Fresh coriander

Method

1. 1Cook the rice according to the packet. Stir in half the lime juice and some chopped coriander.
2. 2Rub the chicken with the chilli powder, cumin, paprika, salt and half the oil.
3. 3Cook the chicken in a hot pan with the rest of the oil for 5–6 minutes a side, until cooked through. Rest it for 5 minutes, slice, and squeeze over the remaining lime.
4. 4Warm the beans and corn together in a small pan or the microwave.
5. 5Divide the rice, beans and corn, chicken, salsa and lettuce between four bowls. Add avocado just before eating.

Chicken burrito bowl recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• For meal prep, keep the avocado and salsa separate so the lettuce stays crisp.
• Use a pan-grill or barbecue for the chicken to get charred edges.

Swaps and variations

• Vegetarian or vegan: use extra beans and roasted sweet potato instead of chicken.
• Pescatarian: use prawns, cooked for 2 minutes a side.

Storage

Packed bowls keep 4 days in the fridge (add avocado on the day). Cooked rice should be cooled quickly and eaten within 4 days.