Chicken Burrito Bowls

Chicken Burrito Bowls

  • Egg free
  • Gluten free
  • Nut free

  • Prep: 10 mins

  • Cook: 10 mins

  • Serves: 4

Ingredients

  • 400 g skinless chicken breast
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 4 tsp ground cumin
  • 2 tsp oregano, dried
  • olive or canola oil spray
  • 400 g can reduced-salt corn kernels, drained
  • 400 g can black beans, drained and rinsed
  • 3 cups cooked brown rice, cooked
  • 1 bunch fresh coriander, chopped
  • 2 limes, juiced
  • 1/2 head lettuce, shredded
  • 1 cup tomato, diced
  • 1/2 red onion, finely diced
  • 1 cup reduced-fat cheese, grated
  • 1 cup guacamole

Variations

Replace the chicken with 400 g uncooked rump steak and follow recipe as usual.

Method

1. In a small bowl mix garlic powder, oregano, paprika and cumin to make a taco seasoning.

2. Place the chicken breasts on a chopping board and slice horizontally through the breasts to create two thin slices per breast. Flatten the slices with a meat mallet. Sprinkle both sides with the taco seasoning.

3. Spray a large fry pan with olive oil and heat over a medium-high heat. Add the chicken and cook for 3 minutes one side, flip and cook for a further 4 minutes or until chicken is cooked through.

4. Heat the corn and black beans in a separate pan over medium heat for 2-3 minutes. Turn off the heat.

5. Warm the rice in the microwave and mix in the chopped coriander and lime juice.

6. Divide the rice, chicken, corn, beans, lettuce, tomatoes and onion into 4 bowls.

7. Top with cheese and serve with guacamole.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.