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
Ingredients
- 1red onion, thinly sliced
- 1tbsp red wine vinegar
- ¼tsp caster sugar
- 350g chicken breast
- ½tbsp fajita seasoning (we used Bart’s/Schwartz)
- ½tbsp olive oil
- 1red pepper, deseeded and thinly sliced
- 150g brown rice
- 400g black beans, drained
- ½lime, juiced
- 2tbsp coriander leaves, finely chopped
- 160g sweetcorn
- 1ripe avocado, thinly sliced
- 2tbsp reduced-fat sour cream
Instructions
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.