Burrito Bowl

Burrito Bowl


  • 200g Skinless, Boneless Chicken Thigh
  • 1 Small tin of black beans
  • ¼-½ Avocado
  • ½ small tin sweetcorn
  • 100g Cherry Tomatoes
  • ½ Red Onion
  • Mixed Capsicums
  • 1 Lime
  • Fresh Corriander
  • 1 tsp of each of garlic powder, onion powder, smoked paprika, cumin, chilli powder
  • 50-70g Uncooked Rice


1: Combine the spices into a small bowl

2: Cover the chicken in the spice mix, then bake at 200 degrees for 20 minutes

3: Prepare the rice

4: Strain the beans and the corn and place into bowls, add the juice of ¼ lime on top and season with salt

5: Slice the capsicum into long pieces, and combine with ½ of the red onion

6: Fry the capsicum and onion in a little coconut oil on high heat.

7: Slice the tomatoes, the remaining onion and some coriander. Mix in a bowl.

8: Once the chicken, capsicums and rice are cooked, serve. Rice at the bottom, with the chicken, tomato mix, capsicums, corn and beans on top. Add avocado, season with more coriander and lime juice, then enjoy.