Chicken Burrito Bowls
Serves: 2
Time: 45 minutes
If you aren’t avoiding the carbs then you could do this one in a tortilla wrap instead and have it as an actual burrito, but it is absolutely scrumptious as a salad so I really like it as is. I should have taken a photo of what it looks like when I take to it with my fork! I like to mix everything up really well so it looks like an absolute mess, but that way you get all the delicious flavours together in every mouthful.
Leftovers
This salad is a substantial salad but I’m recommending you add another tin of beans to bulk out lunch.
What you'll need
2 chicken breasts
1 tin of black beans
1 tin of corn kernels
1 small iceberg lettuce
1 packet of cherry tomatoes
2 spring onions (optional I’m using up leftovers)
1 large avocado
1/4 bunch of coriander
1 lemon
1 lime
2 tablespoons of greek yoghurt
1 small red chilli
From the Pantry
1 teaspoon smoked paprika
1/2 teaspoon of dried oregano (yummy but not essential)
olive oil
salt and pepper
Optional Extra for Lunch
1 tin of black beans
Feeding Four?
The dinner for four shopping list has extra black beans and an avocado and an extra chicken breast.
Prep and Cook
Marinate Chicken
Zest or grate the lime into a medium sized mixing bowl. Chop the chilli up nice and fine (leave seeds in if you like it hot, remove the seeds if you want a more mild hit) and wash and very finely chop half of the roots of the coriander up. Add the smoked paprika and dried oregano (if you have it otherwise thyme would also work) and roughly 1 tablespoon of olive oil.
Mix together with a large pinch of salt and some fresh cracked pepper.
Slice the chicken in half horizontally so that it looks a bit like chicken cut for schnitzel.
To do this you lay the breast flat on your board, place your palm on top keeping your hand nice and flat then use a large chef’s knife to very carefully cut the chicken in half on a horizontal angle. Keep your knife level and take your time.
Massage the chicken into the marinade and set aside.
Keep it Clean
Please don't forget to wash both your knife and your chopping board after you have had chicken on it or start anew with a fresh one of each.
Make Salad
Check the Sugar Content
I normally cook fresh whole corn for salads but we are on holiday so I'm cheating just a touch. Have you ever checked the sugar content on corn before? Some brands are higher so it's good to check how much sugar has been added.
Open black beans and give them a light wash in a colander under cold water.
Drain corn and add to the beans.
Cut cherry tomatoes into quarters.
Slice spring onion nice and fine, both the green and the whites.
Roughly chop the leafy ends of the coriander.
Combine everything together in a mixing bowl and squeeze over the juice of 1 lime. Drizzle with olive oil and season well.
Smash Avocado
Peel the avocado and remove the stone.
Combine avocado with the juice of 1 lemon and the last of your coriander roots chopped up finely.
Season with salt and pepper and smash up with a fork.
Slice Lettuce
Peel away any rough looking or dirty leaves.
Cut the iceberg in half and then half again and shred fine with a large knife. (It’s called shredding but its more like carving the lettuce into thin strips).
Cook Chicken
Heat a BBQ or frypan to medium high heat. If using a frypan add 1 tablespoon of olive oil, if on the bbq I soak a paper towel with oil and rub down the surface.
Cook chicken for 4 minutes on each side, then remove and allow to rest.
Plate it Pretty
Fill one half side of your bowl with lettuce and the other half with bean salad.
Slice your chicken into easy bite sized pieces and then centre it on top of both.
Add one large spoonful of smashed avo off to the side and 1 tablespoon of greek yoghurt right beside it then sprinkle with a pinch of smoked paprika.
Enjoy!
Lunch tomorrow
Adding an extra can of beans to your leftover salad will make lunch more substantial, especially if you don’t have any leftover chicken.