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Chicken burrito bowl
- Janine Ratcliffe
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Serves 2
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.9 out of 5.8 ratingsRate
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This easy chicken burrito bowl is ideal for meal-prepping – it keeps well overnight in the fridge and is packed with veg
Gluten free
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Make this chicken burrito bowl, then check out our vegan burrito bowl, salmon poke bowl and more bowl food recipes.
Chicken burrito bowl recipe
Ingredients
Nutrition
-
1 red onion
thinly sliced
-
1 tbsp red wine vinegar
-
¼ tsp caster sugar
-
350g chicken breast
-
½ tbsp fajita seasoning
(we used Bart’s/Schwartz)
-
½ tbsp olive oil
-
1 red pepper
deseeded and thinly sliced
-
150g brown rice
-
400g black beans
drained
-
½ lime
juiced
-
2 tbsp coriander leaves
finely chopped
-
160g sweetcorn
-
1 ripe avocado
thinly sliced
-
2 tbsp reduced-fat sour cream
Nutrition: Per serving
- kcal858
- fat23.6g
- saturates5.4g
- carbs91.6g
- sugars14.3g
- fibre19.4g
- protein60.3g
- salt0.7g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. In a small bowl, combine the red onion, vinegar and sugar, then set aside to pickle.
-
step 2
Place the chicken in a roasting tin, then rub all over with the fajita seasoning and oil. Bake in the oven for 10 mins before adding the peppers, carefully stirring them through the juices. Season, then bake for another 15-20 mins until the chicken is cooked through.
-
step 3
Meanwhile, cook the rice according to pack instructions. Stir through the black beans, lime juice and ¾ of the coriander. Season to taste.
-
step 4
Once the chicken is cooked remove from the roasting tin to a chopping board and slice thinly. To serve, spoon the rice into bowls before topping with the pickled onion, chicken, peppers, sweetcorn, avocado and sour cream, finishing with a sprinkle of the remaining coriander.
We have plenty more bowl food ideas to try
Authors
Janine RatcliffeFood director
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A star rating of 4.9 out of 5.8 ratings
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