Recipe of the month February: Chicken burrito bowls

Try this delicious and healthy burrito bowl recipe today.


400g chicken breasts, skinless Chicken burrito bowls

½ tsp garlic powder

½ tsp onion powder

1 tsp paprika

4 tsp ground cumin

Olive oil spray

1 400g can corn, drained

1 400g can black beans, drained and rinsed

3 cups cooked brown rice

1 bunch fresh coriander, chopped

2 limes, juiced

½ iceberg lettuce, shredded

1 cup tomatoes, diced

½ red onion, finely diced

1 cup reduced-fat tasty cheese, shredded

1 cup guacamole (see recipe)



1.In a small bowl mix garlic powder, onion powder, paprika and cumin to make a taco seasoning.

2.Place the chicken breasts on a chopping board and slice horizontally through the breasts to create two thin slices per breast. Flatten the slices with a meat mallet. Sprinkle both sides with the taco seasoning.

3.Spray a large non-stock fry pan with olive oil and heat over a medium-high heat. Add the chicken and cook for 3 minutes one side, flip and cook for a further 4 minutes or until chicken is cooked through.

4.Heat the corn and black beans in a separate pan over medium heat for 2-3 minutes. Turn off the heat.

5.Warm the rice in the microwave and mix in the chopped coriander and lime juice.

6.Divide the rice, chicken, corn, beans, lettuce, tomatoes and onion into 4 bowls. Top with cheese and serve with guacamole.

7.Variation- replace the chicken with rump steak and follow recipe as usual.

Recipe by: Lifestyle.

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