Shredded Chicken Burrito Bowl
Servings
5portions
Servings
5portions
Ingredients
  • 3/4cup brown riceuncooked
  • 2 corn cobscooked
  • 500grams chicken thighs
  • 400grams tinned black beansdrained
  • 1/2 small red onion
  • 2 sprigs coriander
  • 2 limes
  • 1/4tsp smoked paprika
  • 1/4tsp cayenne pepper
  • 1/4tsp cumin
  • 1/4tsp ground coriander
  • 1 avocado
  • 1tsp coconut oil
  • 1/4cup water
Instructions
  1. Cook brown rice per packet instructions, once cooked squeeze 1/4 lime over the rice and mix.
  2. While rice is cooking, place the coconut oil in frying pan and cook chicken thighs.
  3. Place cooked chicken, water, spices and 1 sprig of fresh coriander in Thermomix or food processor and blitz until chicken is shredded.
  4. Pour drained black beans in to same frying pan as you cooked the chicken in and fry on high for 2 minutes until heated through.
  5. Add to shredded chicken and squeeze juice from 1/2 a lime over. Set aside.
  6. Cut corn kernels off the corn cobs.
  7. Finely dice red onion & finely chop 1 sprig fresh coriander.
  8. Mix chopped onions, coriander & corn kernels into bowl with juice of 1/4 of a lime.
  9. Cut remaining lime into 5 wedges
  10. Cut avocado into 5
  11. Place equal amounts of brown rice into plastic tubs, then top with the
  12. chicken and black bean mix. Spoon corn mix over chicken and pop some lime into each tub.
  13. Add the avocado fresh each day on top. Cover tubs with a lid and store in the fridge, ready to grab and go when you need it.
Recipe Notes

350 calories per serve.

 

Print Recipe
 Shredded Chicken Burrito Bowl
Shredded Chicken Burrito Bowl
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Servings
portions
Ingredients
  • 3/4 cup brown rice uncooked
  • 2 corn cobs cooked
  • 500 grams chicken thighs
  • 400 grams tinned black beans drained
  • 1/2 small red onion
  • 2 sprigs coriander
  • 2 limes
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 1 avocado
  • 1 tsp coconut oil
  • 1/4 cup water
Course Main Dish
Servings
portions
Ingredients
  • 3/4 cup brown rice uncooked
  • 2 corn cobs cooked
  • 500 grams chicken thighs
  • 400 grams tinned black beans drained
  • 1/2 small red onion
  • 2 sprigs coriander
  • 2 limes
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 1 avocado
  • 1 tsp coconut oil
  • 1/4 cup water
Shredded Chicken Burrito Bowl
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook brown rice per packet instructions, once cooked squeeze 1/4 lime over the rice and mix.
  2. While rice is cooking, place the coconut oil in frying pan and cook chicken thighs.
  3. Place cooked chicken, water, spices and 1 sprig of fresh coriander in Thermomix or food processor and blitz until chicken is shredded.
  4. Pour drained black beans in to same frying pan as you cooked the chicken in and fry on high for 2 minutes until heated through.
  5. Add to shredded chicken and squeeze juice from 1/2 a lime over. Set aside.
  6. Cut corn kernels off the corn cobs.
  7. Finely dice red onion & finely chop 1 sprig fresh coriander.
  8. Mix chopped onions, coriander & corn kernels into bowl with juice of 1/4 of a lime.
  9. Cut remaining lime into 5 wedges
  10. Cut avocado into 5
  11. Place equal amounts of brown rice into plastic tubs, then top with the
  12. chicken and black bean mix. Spoon corn mix over chicken and pop some lime into each tub.
  13. Add the avocado fresh each day on top. Cover tubs with a lid and store in the fridge, ready to grab and go when you need it.
Recipe Notes

350 calories per serve.