Chicken Burrito Bowl

Burrito Bowl | Nadia Felsch Burrito Bowl | Nadia Felsch


Chicken Burrito Bowl
Prep time
Cook time
Total time
yield: 2
  • 1 medium chicken breast
  • 1 teaspoon Hungarian paprika
  • ½ teaspoon cumin
  • 1 teaspoon sesame seeds
  • 1 teaspoon olive oil (+ extra
    for cooking)
  • Salt and pepper
  • 1 corn cob
  • 2 tomatoes
  • ¼ red onion
  • 1 spring onion stalk
  • 1 tablespoon fresh coriander
  • 1 cup cooked brown rice
  • 1 cup kidney beans
  • ¼ cup cheddar cheese
  • Salad greens (optional)
Yoghurt Sauce
  • ¼ cup Greek yoghurt
  • 1 tablespoon fresh mint
  • Juice, ½ lime
  • Salt, to taste
  1. Coat chicken well in spices and oil
  2. Season and set aside
  3. Heat large frypan on med-high heat
  4. Add oil and once hot, add chicken
  5. Cook through and set aside
  6. Whilst chicken is cooking, bring a small saucepan of water to the boil
  7. Once boiling, add corn cob
  8. Cook for a few minutes until vibrant
  9. Drain and place in icy water
  10. Cut kernels off and place in a bowl to serve
  11. Finely dice tomatoes and onion
  12. Combine and add to bowl
  13. Thinly slice spring onion
  14. Add to corn in the bowl
  15. Finely chop coriander and add to rice in the serving bowl
  16. Add kidney beans, cheese and optional greens to the bowl
  17. Combine together all dressing ingredients
  18. Once chicken is cooked, add to bowl and serve
Enjoy this recipe for a Mexican night!

TIME SAVING TIP - Use or make leftover rice for a super fast meal and prep more of the chicken to have on hand and use in other meals too.

VEGETARIAN? Leave out the chicken.


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