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Mexican Chicken Burrito Bowl
Rating:
Created by:
QAST
Prep time:
20 mins
Cooking time:
15 mins
Serves: 6
- Chrissy Buzzard
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Ingredients
1tbspvegetable oil
500gchicken breast
1/2packet salt-reduced burrito seasoning
3cupswhite, basmati or brown rice, cooked
1cupblack beans
1cupcorn kernels
Punnet cherry tomatoes, halved
3cupslettuce, shredded
1carrot, shredded
300glight cheese, grated
120gGreek yoghurt or light sour cream
Method
- Dice chicken breast, place in a bowl and coat with burrito seasoning.
- Heat oil in a hot pan and cook chicken until browned.
- Mix together black beans and corn.
- In a bowl, add ½ cup shredded lettuce, ½ cup rice, ½ cup chicken, 1/3 cup corn/black bean mix, ¼ cup shredded carrot and a ¼ cup cherry tomatoes.
- Add 50g grated cheese on top of the chicken.
- Top with a small container of Greek Yoghurt or light sour cream.
Recipe description
This Mexican Chicken Burrito Bowl is a fresh, flavour-packed option that’s perfect for busy school tuckshops. Tender seasoned chicken is served on a base of rice and topped with colourful veggies like corn, tomato and lettuce, with a sprinkle of cheese and a dollop of light sour cream or yoghurt.
It’s a balanced, satisfying meal that delivers plenty of protein and fibre to keep students fuelled for the afternoon – and it’s easy to prepare, portion and serve during the lunchtime rush.
Variations
- Use any veggies you have on hand… whatever is popular with students
- Yoghurt/light sour cream is an optional extra
- Serve warm or cold.
