Chicken Burrito Bowl
This Chicken Burrito Bowl recipe is tasty, packed full of protein and so satisfying with the authentic flavours and all the toppings to make up a beautiful bowl!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: mains
Cuisine: Mexican
Servings: 4
Calories: 712kcal
Cost: £1.47
- 1 tin sweetcorn (£0.39)
- 200 g white long grain rice (£0.09)
- 600 g frozen mixed peppers (£0.69)
- 2 tins red kidney beans (£0.60)
- 500 g frozen chicken breasts (£1.75)
- 4 tbsp sour cream (£0.95)
- 1 iceberg lettuce (£0.56)
- Bunch fresh coriander (£0.65)
- 1 lime (£0.20)
Cupboard Essentials
- 1 tbsp smoked paprika
- 1 tsp chilli powder
- ½ tsp oregano
- ½ tsp cumin
Add the rice to boil in saucepan (as per packet instructions).
Defrost the chicken and then cut into pieces before adding to the pan with 1 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp chilli powder, ½ tsp oregano and ½ tsp cumin. Fry for 10 minutes until chicken is cooked through.
Add the frozen peppers to the chicken and cook together for a further 5 minutes.
Chop the lettuce and drain the red kidney beans and the sweetcorn ready to serve up.
Drain the rice ready to serve.
Once the chicken and peppers are ready, add a portion to a bowl with some rice, lettuce, kidney beans, sweet corn and garnish with some fresh coriander, lime and a splash of sour cream.
Calories: 712kcal | Carbohydrates: 95g | Protein: 45g | Fat: 9g