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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This chipotle-flavored chicken burrito bowl beats any Mexican takeout bowl. It's loaded with vegetables, and by using quinoa and low-fat yoghurt, it makes for a healthier dinner for four.
1 Combine lime, chipotle and olive oil in a shallow glass or ceramic dish. Add chicken and turn to coat well. Cover and place in the fridge to marinate for at least 30 minutes.
2 Place quinoa and water in a medium saucepan and bring to the boil. Cover, reduce heat to low and simmer for 12 minutes, or until water has evaporated and quinoa is al dente. Stir through courgette and coriander. Set aside.
3 Meanwhile, heat a chargrill pan or barbecue hotplate to medium-high. Spray corn cobs (if using) and chicken with olive oil. Grill corn for 8 minutes (or 4 minutes for kernels), turning, or until tender. Grill chicken for 2–3 minutes each side, or until cooked. Set both aside to cool for 5 minutes before thickly slicing chicken and cutting corn kernels from cobs.
4 Divide salad leaves, tomato, quinoa, corn and sliced chicken between bowls. Top with yoghurt and extra coriander.
If you can’t find chipotle tabasco sauce, use any type of chipotle sauce.
Make it gluten free: Check tabasco (or chipotle) sauce is gluten free.
Calories 450 cal
Kilojoules 1880 kJ
Total fat 12 g
Saturated fat 2 g
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