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Chicken burrito bowls

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

Ingredients

  • 1 cup basmati rice
  • ½ teaspoon turmeric
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 500g chicken breast, halved horizontally
  • 420g no-added-salt black beans, drained and rinsed
  • 420g can no-added-salt corn kernels, drained
  • 1 each red and green capsicum, seeds removed, cut into strips
  • 40g leafy greens
  • ¾ cup fresh coriander leaves
  • 1 lime, cut into wedges
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Place rice, turmeric and 1¼ cup of water in a medium saucepan over low heat. Cover with a lid and cook for 12-15 minutes, until rice is cooked and water has absorbed. Fluff with a fork. Set aside.

    2 Combine paprika, cumin and 2 teaspoons of olive oil in a bowl and stir to form a paste. Add chicken and toss through marinade to coat.

    3 Heat a large frypan over medium to high heat and cook chicken in batches for 3-4 minutes or until cooked. Transfer to a board and allow to rest for 2 minutes before slicing. Reserve pan juices.

    4 To assemble lunch burrito bowls, divide rice among lunch boxes and top with chicken and pan juices, black beans, corn, capsicum, leafy greens, coriander and lime.

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