This chicken bowl is so easy to whip up for lunch, plus it's loaded with nutrients and satiating ingredients to get you through the day.
If you’re dairy-free, feel free to swap the cheese out for your favourite dairy-free cheese alternative. Vegetarian? This recipe tastes delicious with your favourite source of protein, from tempeh to tofu.
Brush corn with butter and cook in a chargrill pan or under grill until
charred. Cool slightly. Remove kernels safely and set aside. Throw away
cob.
Heat oil in a medium sized frying pan and add onion. Cook for 5 minutes until softened. Add garlic, spices and salt and cook for 2 minutes or until fragrant. Stir through chicken. Cook for 5 minutes or until heated through.
While your chicken and onion are simmering, combine cucumber, capsicum and corn in one bowl. In another bowl create a speedy guacamole mixture by using avocado, coriander and lime juice together.
Divide lettuce between two bowls or a container for tomorrow's lunch if you don’t want to share. Divide chicken, salad mix and avocado evenly between the two. Sprinkle with cheese and serve with lime wedges.
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