Chicken Burrito Bowl
Serves 5
Directions
- 1Season the chicken with cumin, chilli, garlic, powder and salt.
- 2Season the chicken with cumin, chilli, garlic, powder and salt.
- 3Season the chicken with cumin, chilli, garlic, powder and salt.
- 4Cook the chicken for 25 mins at 180°C in the oven or air fryer.
- 5Cook the chicken for 25 mins at 180°C in the oven or air fryer.
- 6Cook the chicken for 25 mins at 180°C in the oven or air fryer.
- 7Dice the cooked chicken into little cubes.
- 8Dice the cooked chicken into little cubes.
- 9Dice the cooked chicken into little cubes.
- 10Add uncooked rice, tomato sauce, coriander, water and turmeric to a pan.
- 11Add uncooked rice, tomato sauce, coriander, water and turmeric to a pan.
- 12Add uncooked rice, tomato sauce, coriander, water and turmeric to a pan.
- 13Boil on high heat for 20 mins.
- 14Boil on high heat for 20 mins.
- 15Boil on high heat for 20 mins.
- 16Add sweetcorn, give it a good mix and serve it up with optional salad, avocado and sriracha sauce.
- 17Add sweetcorn, give it a good mix and serve it up with optional salad, avocado and sriracha sauce.
- 18Add sweetcorn, give it a good mix and serve it up with optional salad, avocado and sriracha sauce.
Ingredients
- 650 g Raw Chicken Breast
- 650 g Raw Chicken Breast
- 650 g Raw Chicken Breast
- Cumin
- Cumin
- Cumin
- Chilli Powder
- Chilli Powder
- Chilli Powder
- Garlic
- Garlic
- Garlic
- Salt
- Salt
- Salt
- 225 g Uncooked Rice
- 225 g Uncooked Rice
- 225 g Uncooked Rice
- Tomato Sauce
- Tomato Sauce
- Tomato Sauce
- Coriander
- Coriander
- Coriander
- Water
- Water
- Water
- Turmeric
- Turmeric
- Turmeric
- Sweetcorn
- Sweetcorn
- Sweetcorn
- Tomato
- Tomato
- Tomato
- Onion
- Onion
- Onion
- Coriander
- Coriander
- Coriander
- Avocado
- Avocado
- Avocado
- Sriracha Sauce
- Sriracha Sauce
- Sriracha Sauce
Equipment
OvenAir FryerPan
Tips
- Fridge up to 3 days
- Freeze up to 3 months