Chicken Burrito Bowl
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
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.
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Ingredients
1 teaspoon butter
1cob of corn, husk removed
1 tablespoon coconut oil
1small (100g) onion, thinly sliced
1clove garlic, crushed
2 teaspoons ground cumin
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
Sea salt
200 groast chicken, shredded
1Lebanese cucumber, finely diced
1red capsicum, finely diced
1small avocado, cubed
1 cup coriander leaves, roughly chopped
juice of 1 lime
2 cups iceberg lettuce, shredded
1/2 cup grated cheddar cheese
Lime wedges, to serve
Directions
- 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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