Healthy Chicken Burrito Bowl
Ingredients
For the Chicken
- 2 boneless, skinless chicken thighs
- 1 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chilli flakes
- ½ tsp salt
For the Pico de Gallo
- 5 small tomatoes, finely diced
- 1 small onion, finely sliced and rinsed under cold water
- ¼ jalapeño, finely chopped (optional)
- 1 small garlic clove, grated
- Small handful fresh coriander, finely chopped
- Juice of ½ lime
- Salt and black pepper, to taste
For the Bowls
- 190 g cooked brown rice, about ¾ of a 250g pouch
- 175 g black beans, drained (about ¾ of a 400g can)
- 100 g sweetcorn, drained
- 1 avocado, sliced
- Juice of ½ lime
Instructions
- Mix the chicken thighs with the olive oil, smoked paprika, cumin, coriander, chilli flakes and salt until evenly coated.
- Air fry at 190°C for 12–15 minutes, or until cooked through and lightly golden. Leave to rest for 5 minutes before slicing.
- While the chicken cooks, prepare the pico de gallo by mixing together the tomatoes, onion, jalapeño (if using), garlic, coriander and lime juice. Season with salt and pepper.
- Heat the brown rice, black beans and sweetcorn until warmed through.
- Divide the rice between two bowls. Top with the black beans, sweetcorn, sliced chicken, avocado and generous spoonfuls of pico de gallo.
- Finish with a squeeze of fresh lime juice and serve immediately.
Notes
Nutrition (per serving):
- 580 kcal
- 53 g carbohydrates
- 28 g fat
- 32 g protein
- 14 g fibre