Chicken Burrito Bowl

Spiced chicken, rice, black beans, charred corn, salsa, avocado and cheddar in one Mexican-inspired bowl. High in protein and gluten-free.

Ingredients

• 500 g chicken breast
• 450 g cooked white rice
• 250 g cooked black beans
• 120 g (1 large ear) fresh sweet corn kernels
• 160 g salsa
• 120 g romaine lettuce
• 100 g (1 small) avocado
• 40 g grated cheddar cheese
• 60 g (3 tbsp) nonfat Greek yogurt
• 25 g (2 tbsp) lemon juice
• 3 g (1½ tsp) cumin
• 4 g (2 tsp) sweet paprika
• 2 g (¾ tsp) garlic powder
• 15 g (1 tbsp) olive oil
• 7 g (1 tsp) salt

Instructions

1. 1

   Rub the chicken breast with the cumin, sweet paprika, garlic powder, half the salt and half the olive oil.

2. 2

   Heat a cast-iron or non-stick skillet over medium-high heat; cook the chicken for 5-6 minutes per side until cooked through, rest for 5 minutes and dice.

3. 3

   In the same pan, cook the corn kernels in the remaining olive oil for 4-5 minutes until charred in spots; add the black beans, heat for 2 minutes and season with the remaining salt.

4. 4

   Warm the rice. Shred the romaine; slice the avocado and drizzle with half the lemon juice, then whisk the rest of the lemon juice into the Greek yogurt.

5. 5

   Divide the rice among 4 bowls; arrange the chicken, corn and beans, lettuce, salsa and avocado on top in sections.

6. 6

   Sprinkle with the cheddar, add a spoonful of lemon yogurt in the center and serve.

Nutrition

Per serving