CHICKEN BURRITO BOWL

The happy flavours of Mexico hit the perfect notes in this deliciously healthy burrito bowl... Lightly spiced free range chicken (as always), with black beans and brown rice all topped with a super simple jalapeno and tomato salsa. So good!

30 Minutes. A nourishing bowl or Mexican goodness.

Serves 2.

Ingredients

2 x 180g free range chicken breast
1 tomato
1 brown onion
20g jalapeño peppers
1 lemon
4 sprigs of coriander
1 tin of black beans
1 glove of garlic
3/4 cup of brown rice
1 spring onion
1/2 tbsp of sweet paprika
1/2 tbsp of smoked paprika (mild)
1/2 tbsp of ground cumin

Cook rice
Add rice and 1.5 cups of cold tap water to a medium pot and bring to the boil. When the water starts to boil, turn the heat down to a simmer and cover. Simmer for 20 minutes or until all the water has been absorbed. Remove from heat, cover and let stand for a further five to 10 minutes until done. Fluff with a fork.

Marinate chicken and make salsa
In a mixing bowl, combine the chicken, spices, a drizzle of olive oil, salt and pepper. Mix to coat well and set it aside. Then, finely dice the tomato and onion. Combine half of the onion in a bowl with the tomato, half of the coriander, and the jalapeño finely chopped. Add the juice and zest of half a lemon, a drizzle of olive oil and season with salt and pepper.

Grill chicken and cook beans
Heat a non-stick fry pan or grill pan to a medium to high heat. Cook chicken for eight to ten minutes, turning every two minutes. Remove from the pan, cover tightly with foil and rest for two minutes. Once rested, use two forks to shred each breast. While the chicken is cooking, in a pot heat a little olive oil over a medium heat. Add remaining finely diced onion and crushed garlic. Sauté for two minutes, or until soft. Drain and rinse the black beans and add them to the pan. Season with salt and pepper and cook for 2 minutes. Remove from heat and combine with the cooked rice. Cover and set aside.

Make the bowl
Spoon rice and beans into bowls and top with the chicken, salsa, remaining coriander and a squeeze of lemon.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

March 31, 2016 by Timothy Ryder
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