Chicken Burrito Bowl
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 2
Ingredients
Chicken
- 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
Salad
- 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
Instructions
- Coat chicken well in spices and oil
- Season and set aside
- Heat large frypan on med-high heat
- Add oil and once hot, add chicken
- Cook through and set aside
- Whilst chicken is cooking, bring a small saucepan of water to the boil
- Once boiling, add corn cob
- Cook for a few minutes until vibrant
- Drain and place in icy water
- Cut kernels off and place in a bowl to serve
- Finely dice tomatoes and onion
- Combine and add to bowl
- Thinly slice spring onion
- Add to corn in the bowl
- Finely chop coriander and add to rice in the serving bowl
- Add kidney beans, cheese and optional greens to the bowl
- Combine together all dressing ingredients
- Once chicken is cooked, add to bowl and serve
Notes
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.
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.
