Chicken burrito bowl

Chicken burrito bowl

This tasty dish is ideal for meal-prepping – it keeps well overnight in the fridge and is packed with veg. Make it for a filling lunch or fuss-free dinner
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. 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.
  2. 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.
  3. 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.
  4. 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.