Chicken Burrito Bowl
Everything from a burrito, served in a bowl instead of a tortilla.
27 min
2 servings
Difficulty 2/5
Lunch · Dinner
Prep 15 min · Cook 12 min
Spiced chicken breast fried hard in a hot pan, served over rice and black beans with sweetcorn, avocado, salsa and lime. Dropping the tortilla takes about 200 kcal off the plate and leaves room for a second helping of beans.
Per serving
712
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Cilantro / Coriander · Garnish
1 handful (15 grams)
Chicken
Chicken Breast, skinless
300 grams
Olive Oil
1 tablespoon (14 grams)
Paprika, ground
1 teaspoon (2.3 grams)
Cumin, ground
1 teaspoon (2.1 grams)
Salt
to taste
Black Pepper
to taste
Bowl
White Rice, cooked
300 grams
Black Beans, cooked
200 grams
Sweet Corn, canned
100 grams
Avocado
100 grams
Salsa
60 grams
Lime
20 grams
Steps
Cut the chicken into 2 cm strips and toss them with the olive oil, paprika, cumin, salt and pepper until every piece is coated.
3 min
Fry the strips in a hot pan for 3–4 minutes a side, without crowding them, until they are coloured and cooked through. Let them rest 2 minutes.
8 min
Warm the rice and the drained beans through, and drain the sweetcorn.
2 min
Build each bowl in sections: rice, beans, sweetcorn, then the chicken. Add the sliced avocado and the salsa, squeeze the lime over and finish with coriander.
2 min
Serving suggestion
A spoon of Greek yogurt in place of sour cream keeps it light.
Storage
Keep the parts separate in the fridge for up to three days and build the bowl when you eat. Add the avocado fresh.
Notes
Brown rice or cauliflower rice both swap in without changing the method.
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