Pulled Chicken Burrito Bowls

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These burrito bowls are a staple in my house, they are great for lunch, dinner and they are amazing to prep for school or work. They are absolutely packed with nutritious ingredients and have so much flavour. Mexican flavours in the summer are my absolute favourite, these bowls feature shredded paprika chicken, zesty guacamole, sautéed black beans, tomatoes, sweetcorn, brown rice, coriander and cheese - a real mouthful! Although there are quite a few components,  they are fairly straightforward to make and it is very easy to double up and prep some tupperwares full for lunch.

 

Pulled Chicken Burrito Bowls

Time: 30 minutes

Serves: 2

 

Ingredients:

1 large or 2 small chicken breasts

120g brown rice

12 cherry tomatoes or 1 large tomato

1 400g tin black beans 

1 small tin sweetcorn

2 handfuls of spinach

1 lime

1 small avocado

40g cheddar cheese, grated (optional - can make this without the cheese!)

1/4 tsp garlic salt 

1/4 tsp paprika

1/4 tsp cayenne pepper

Salt, pepper and olive oil

Coriander to garnish

 

Method

1. Preheat the oven to 180f. While the oven is heating, add the rice to a saucepan with double the amount of water and place over high heat.

2. Place the chicken breasts on a baking tray, drizzle with olive oil, a sprinkle of salt and pepper, the paprika and the cayenne pepper. Rub the spice blend in well and place the tray in the oven for 20-25 minutes until the breasts are cooked through.

3. Meanwhile, once the rice is boiling, turn the heat down and simmer with a lid on for 20-25 minutes until the rice is tender.

4. For the guacamole, slice the avocado in half, remove the pit and scrape the flesh in to a bowl. Mash with the back of the fork and add the juice of half a lime and the the garlic salt. Mix well and set aside.

5. Cut the cherry tomatoes in to quarters or if you have one large tomato, dice it in to 1cm cubes.

6. Roughly chop a small bunch of coriander leaves.

7. Drain the tin of black beans, then add to a small saucepan with a drizzle of olive oil and a crack of salt. Sauté over medium heat for 5 minutes.

8. Once the chicken is cooked, remove it from the oven and shred on a chopping board using two forks to pull it apart.

9. Assemble the bowls by placing a handful of spinach in the bottom of each bowl, then add half the rice on top. Add half of the shredded chicken, guacamole, black beans and chopped tomatoes.

10. Drain the sweetcorn and add a sprinkle to the top of each bowl. Finish with a sprinkle of coriander and the cheddar cheese.

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