Chicken Burrito Bowl

NUTRITION

INGREDIENTS

For the Chicken

• 600 g - Chicken Breast (Raw, Cubed)

• 1 tsp - Oregano

• 1 tsp - Cumin

• 1 tsp - Paprika

• 1 tsp - Garlic Powder

• 1 tsp - Chilli Flakes

• 1 tsp - Salt & Pepper

• 1 piece - 1 Whole Lime Juice

For the Creamy Green Sauce

• 80 gm - Avocado

• 120 g - Fat Free Greek Yoghurt

• 1 - Handful Of Cilantro/Coriander

• 1 tsp - Garlic Powder

• 1 tsp - Salt & Pepper

• 1/2 Lime Juice

For the Mexican Rice

• 200 g - Uncooked Basmati Rice

• 1 tsp - Salt & Pepper

• 1 tsp - Garlic Powder

• 1 tsp - Cumin

• 1 tsp - Paprika

• 50 g - Tomato Paste

• Coriander/Cilantro (Garnish)

For the Sides

• 120 gm - Canned Corn

• 120 gm - Black Beans

• 1 medium - Green & Red Bell Pepper

• 1 small - Red Onion

HOW TO PREPARE

Step 1.

Slice chicken into cubes. Season with oregano, cumin, paprika, garlic powder, chilli flakes, salt, pepper and lime juice. Mix well.

Step 2.

In a blender put avocado, greek yogurt, coriander/cilantro, garlic powder, salt, pepper and lime juice. Blend till creamy.

Step 3.

Cook chicken on medium heat (3 mins per side) until golden brown and set aside. In the same pan, cook onion and bell peppers for 5 minutes until soft.

Step 4.

For the rice, add salt, garlic, paprika, cumin and tomato paste to the pot of water. Simmer until cooked and fluffy.

Step 5.

Evenly distribute between 4 bowls. Serve with 40g corn, 40g black beans, a lime wedge and green sauce topping. Enjoy!