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.
Chicken Burrito Bowl
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
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
- 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.