Protein packed chicken burrito bowl
Servings
2serves
Servings
2serves
Ingredients
  • 1/2cup brown rice
  • 160grams chicken breast fillets
  • 2tsp olive oil
  • 1/2tsp cayenne pepper
  • 2tbsp lemon juice
  • 1/2cup mushroomssliced
  • 1/2cup corn kernelsfresh or tinned
  • 160grams tinned black beansdrained
  • 2 ripe tomatoesdiced
  • 1/2 green capsicum
  • 2tbsp fresh corianderchopped
Instructions
  1. Cook rice according to packet directions. Slice chicken.
  2. While rice is cooking, heat oil in a frying pan over medium-high heat. Season chicken with cayenne pepper and add to the pan with the lemon juice. Cook for 5-7 minutes or until cooked through. Add mushrooms to the pan in the final couple of minutes of cooking the chicken. Cook until tender.
  3. When rice is ready, place in one section of the serving bowl. Place chicken and mushrooms in another section. Place corn, beans, tomato and capsicum separately in different sections of the bowl.
  4. Sprinkle everything with coriander to serve.
Recipe Notes

451 calories per serve

Print Recipe
Protein packed chicken burrito bowl
Protein packed chicken burrito bowl
Cuisine Mexican
Servings
serves
Ingredients
  • 1/2 cup brown rice
  • 160 grams chicken breast fillets
  • 2 tsp olive oil
  • 1/2 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 1/2 cup mushrooms sliced
  • 1/2 cup corn kernels fresh or tinned
  • 160 grams tinned black beans drained
  • 2 ripe tomatoes diced
  • 1/2 green capsicum
  • 2 tbsp fresh coriander chopped
Cuisine Mexican
Servings
serves
Ingredients
  • 1/2 cup brown rice
  • 160 grams chicken breast fillets
  • 2 tsp olive oil
  • 1/2 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 1/2 cup mushrooms sliced
  • 1/2 cup corn kernels fresh or tinned
  • 160 grams tinned black beans drained
  • 2 ripe tomatoes diced
  • 1/2 green capsicum
  • 2 tbsp fresh coriander chopped
Protein packed chicken burrito bowl
Instructions
  1. Cook rice according to packet directions. Slice chicken.
  2. While rice is cooking, heat oil in a frying pan over medium-high heat. Season chicken with cayenne pepper and add to the pan with the lemon juice. Cook for 5-7 minutes or until cooked through. Add mushrooms to the pan in the final couple of minutes of cooking the chicken. Cook until tender.
  3. When rice is ready, place in one section of the serving bowl. Place chicken and mushrooms in another section. Place corn, beans, tomato and capsicum separately in different sections of the bowl.
  4. Sprinkle everything with coriander to serve.
Recipe Notes

451 calories per serve