Chipotle Chicken Burrito Bowl

55 min · Medium · Serves 4

560 kcal per serving · 48g protein

Smoky chipotle-spiced chicken over cilantro-lime rice with black beans, charred corn, and guacamole.

Ingredients

• 600 g Chicken breast
• 1 tbsp Chipotle paste
• 1 tsp Ground cumin
• 300 g Long-grain white rice
• 20 g Fresh coriander
• Lime × 2
• 400 g Black beans (tinned)
• 200 g Sweetcorn kernels
• Tomatoes × 2
• Avocado × 1
• Red onion × 1
• 8 g Smoked paprika
• 20 g Fresh cilantro
• 8 g Garlic powder
• 60 ml Olive oil
• 8 g Salt

Method

1. Marinate the Chicken

   

   Combine chipotle paste, cumin, smoked paprika, garlic powder, olive oil, and lime juice. Coat the chicken breasts and marinate for at least 10 minutes.

2. Cook the rice per package

   

   Cook the rice per package.

3. Fluff

   

   Fluff with a fork and stir in chopped coriander and lime juice. Season with salt.

4. Grill the Chicken

   

   Cook the marinated chicken on a grill pan over medium-high heat for 6-7 minutes per side until charred and cooked through. Rest 5 minutes, then slice.

5. Char the sweetcorn

   

   Char the sweetcorn in the same pan for 3-4 minutes until it picks up dark toasted spots.

6. Warm the black beans

   

   Warm the black beans with cumin in a small pan.

7. Mix the pico de gallo

   

   For the pico de gallo, stir the diced tomatoes, red onion, and lime together in a bowl.

8. Assemble the Bowls

   

   Divide cilantro-lime rice among containers. Top with sliced chicken, black beans, charred corn, pico de gallo, and sliced avocado.