Chicken burrito bowl

This dish is packed with powerhouse ingredients to help give you a boost of energy. If you don’t eat meat you could serve with a larger portion of black beans, or add in your favourite meat alternative, such as tofu.

Nutritional highlights

This bowl gives you a huge variety of nutrients, and most of your 5 a day in one bowl! From the fibre packed in the black beans, the vitamin E in the avocado, iron from the spinach, and the vitamin C in the pepper and tomatoes, this has the variety that your gut loves.

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Ingredients

Makes 2 servings
Preparation time: 20 minutes
Cooking time: 20 minutes

• 200g chicken breast
• 100g black beans
• 100g sweetcorn
• 2 large handfuls spinach
• 1 medium orange pepper
• 1 large avocado
• 6 small vine ripened tomatoes
• ½ red onion
• Juice of 1 lime
• 1 large chilli
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 1 tsp chilli powder
• 1 tsp garlic powder
• 2 tsp olive oil
• Handful of coriander

Method

Pre-heat the oven to 180 degrees. 

Slice the red pepper into matchsticks and season the chicken with black pepper, place it all on an oven tray. Cook for 20 minutes, or until the chicken juices run clear and the red pepper is lightly charred on top.

While the chicken is cooking, make the spice mix by mixing the smoked paprika, cumin, chilli powder and garlic powder.

Drain the sweetcorn and black beans, then mix in a bowl with half of the spice mix.

Heat 1tsp olive oil in a non-stick pan over a medium heat and add the sweetcorn and black beans. Cook for 4 minutes, or until the sweetcorn starts to char.

Finely chop the tomatoes, chilli and red onion, and mash the avocado.

To make a salsa, add the tomatoes, ¾ of the chilli and 1/2 of the red onion into a bowl with ½ of the lime juice, and season.

To make a guacamole, add the remaining lime juice, chilli and red onion into a bowl with the avocado, mix and season.

Once the chicken and red peppers are done, place the red peppers to one side and the chicken on a chopping board. 

Take two forks and pull the chicken until it is completely shredded. Place in a bowl, add 1 tsp of olive oil and the spice mix, and mix until the chicken is coated in the spice mix.

To each bowl, add half of the spinach as a base and then add half of the chicken, the sweetcorn and black bean mixture, the red peppers, guacamole and salsa.

Finely chop the coriander and sprinkle on top to finish.