Crispy Skin Chicken Burrito Bowl
Serves: 4
Time: 40 minutes
We are doing a bit of cheating tonight and using a Chile con carne spice mix to toss the chicken in, which was a totally spontaneous buy at the supermarket and I wasn’t sure would work or not because I rarely use a packet mix, but actually turned out to be super tasty so yey. I was just standing in front of the Mexican section in Coles looking for chipotles and corn chips and the Chile con carne spice packet looked pretty in pink and caught my eye (I am an absolute sucker for marketing and all things pretty). Normally I keep things pretty simple and just run with my old favourite the smoked paprika (which is a perfect substitute if you don’t want all the spice) but the nutritional panel reads pretty good and I like the ingredients list not to mention I was feeling in the mood for a cheat option but I am pretty confident you’ll like the result.
Leftovers
For some reason, the chicken comes in packs of 5 which I find kind of strange but it means there is enough for one person to have two pieces with dinner and that leaves 1 each for lunch with some salad or done inside a wrap.
What you'll need
5 chicken thigh cutlets skin on
1 packet of chile con carne seasoning
1 iceberg lettuce
1/4 red cabbage
2 x 400g tins of black beans
1 large red pepper
1/2 a bunch of coriander
2 limes
2 avocados
From the Pantry
olive oil
salt and pepper
cholula hot sauce
Prep and Cook
Coat Chicken
Empty half of the packet seasoning into a mixing bowl and add the chicken tossing until it is well coated. Place the chicken into a roasting dish skin side facing up and lightly drizzle with olive oil. You want the chicken to be almost snug but with enough space that the skin is well spread out and not squashed in.
Preheat the oven to 180 degrees.
Then place in the oven to cook for 30 minutes.
Prep Salad
Remove any dirty old outer leaves from the iceberg and slice in half, then shred the lettuce up nice and fine and bunch up in a pile on each of your serving plates.
Slice the red cabbage similar to the iceberg and make a pile just beside the lettuce on each of your plates.
Cut the red pepper in half and remove the seeds and the pith, then cut into a fine dice.
Wash the coriander and reserve a few leaves for garnish then roughly chop just the leaves and add to the pepper. Drain the black beans and add to the red pepper as well.
In a small bowl scoop the flesh of the avocado, then finely chop the stalks of the coriander and add to the avocado along with the juice of 1 lime. Smash all together with some salt and pepper.
Plate it Pretty
Once your chicken is lovely and crispy on the top and cooked right through to the bone you can assemble the salads.
Squeeze the juice of your remaining lime over the beans and toss the mix together with some salt and pepper and fill the remaining space on your serving dish.
Place a piece of chicken in the centre of the dish on top of the beans and a large spoonful of avocado beside. Scatter over some coriander leaves and serve with some cholula hot sauce.
Enjoy!
Lunch tomorrow
Make lunch a little easier to eat by taking the chicken off the bone and ripping it up.