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Chicken Burrito Bowl

Serves 2 30
Roast spiced chicken breast with rice, crispy pinto beans and guacamole.

Nutritional Information

Energy (kcal)

138(kcal)

Fat

2.7g

of which saturates

0.5g

Carbs

17g

of which sugars

0.5g

Fibre

2.7g

Protein

9.8g

Salt

0.57g

Energy (kcal)

906(kcal)

Fat

18g

of which saturates

3.6g

Carbs

113g

of which sugars

3.4g

Fibre

18g

Protein

64g

Salt

3.8g

Ingredients

  • 2 Chicken Breasts
  • 2 Garlic Cloves
  • 220g White Basmati Rice
  • 330ml of Vegetable Stock (1/2 a Stock Cube)
  • 1 Bay Leaf
  • 3 tbsp of Olive Oil
  • 400g Pinto Beans
  • 1 Avocado
  • Handful of Fresh Coriander Leaves
  • Juice of 1 Lime
  • 1 tsp of Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Garlic Powder
  • 1 tsp Ground Dried Oregano
  • 1 tsp of Paprika

Method

  1. Mix the dry seasoning ingredients together (salt/pepper/oregano/etc.). Rub the chicken breasts with 1 tablespoon of olive oil, 1 diced garlic clove and season them with half a tablespoon of the seasoning mix. Roast them in a pre-heated oven at 180 C for 20 minutes or until they’re fully cooked. Dice them and put them to the side.
  2. Heat a saucepan with 1 tablespoon of olive oil over medium heat. Add the veg stock cube and mix it into the hot oil for 20 seconds. Add the basmati rice and dry-fry it for about 30 seconds to 1 minute or until it starts to smell like popcorn. Add the water and bay leaf, stir well and cover with a lid. Once it comes to the boil, reduce the heat to low and leave cooking for 8 minutes covered, no stirring necessary. After 8 minutes is up, turn the heat off and leave it to steam cook for a further 15 minutes. Finally remove the lid and fluff the rice.
  3. Next heat 1 tablespoon of olive oil in a saucepan over medium heat, add 1 diced clove of garlic and fry for 20 seconds, then add the drained pinto beans. Fry them for 5 minutes, stirring often, then season with half a teaspoon of the seasoning mix, and remove from the heat.
  4. Remove the avocado flesh into a bowl and crush it with the lime juice and a pinch of salt.
  5. Serve the rice topped with the beans, diced chicken, the guacamole, and some picked coriander leaves.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Pinto Beans, Water, Chicken, Basmati Rice, Avocado, Olive Oil, Coriander, Garlic, Vegetable Stock Cube (CELERY), Lime Juice, Salt, Black Pepper, Paprika, Dried Oregano, Dried Bay Leaf.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Wheat.

 

 

Ingredients

  • 2 Chicken Breasts
  • 2 Garlic Cloves
  • 220g White Basmati Rice
  • 330ml of Vegetable Stock (1/2 a Stock Cube)
  • 1 Bay Leaf
  • 3 tbsp of Olive Oil
  • 400g Pinto Beans
  • 1 Avocado
  • Handful of Fresh Coriander Leaves
  • Juice of 1 Lime
  • 1 tsp of Salt
  • 1 tsp of Black Pepper
  • 1 tsp of Garlic Powder
  • 1 tsp Ground Dried Oregano
  • 1 tsp of Paprika

Method

  1. Mix the dry seasoning ingredients together (salt/pepper/oregano/etc.). Rub the chicken breasts with 1 tablespoon of olive oil, 1 diced garlic clove and season them with half a tablespoon of the seasoning mix. Roast them in a pre-heated oven at 180 C for 20 minutes or until they’re fully cooked. Dice them and put them to the side.
  2. Heat a saucepan with 1 tablespoon of olive oil over medium heat. Add the veg stock cube and mix it into the hot oil for 20 seconds. Add the basmati rice and dry-fry it for about 30 seconds to 1 minute or until it starts to smell like popcorn. Add the water and bay leaf, stir well and cover with a lid. Once it comes to the boil, reduce the heat to low and leave cooking for 8 minutes covered, no stirring necessary. After 8 minutes is up, turn the heat off and leave it to steam cook for a further 15 minutes. Finally remove the lid and fluff the rice.
  3. Next heat 1 tablespoon of olive oil in a saucepan over medium heat, add 1 diced clove of garlic and fry for 20 seconds, then add the drained pinto beans. Fry them for 5 minutes, stirring often, then season with half a teaspoon of the seasoning mix, and remove from the heat.
  4. Remove the avocado flesh into a bowl and crush it with the lime juice and a pinch of salt.
  5. Serve the rice topped with the beans, diced chicken, the guacamole, and some picked coriander leaves.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

Pinto Beans, Water, Chicken, Basmati Rice, Avocado, Olive Oil, Coriander, Garlic, Vegetable Stock Cube (CELERY), Lime Juice, Salt, Black Pepper, Paprika, Dried Oregano, Dried Bay Leaf.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Wheat.