Name: Healthy Chicken Burrito Bowl
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 can chipotle peppers in adobo (very finely chopped); 4 cloves garlic (very finely chopped); 8 g salt; 800 g chicken breast; 2 cups white rice; 2 cups water; 1 lime (juice and zest); 4 g coriander (finely chopped); 1/2 red onion (thinly sliced); 100 ml white distilled vinegar; 100 ml water; 5 g salt; 2 corn on the cob; 1 jalapeño; 1/4 red onion (finely diced); 4 g coriander (finely chopped); 10 g white distilled vinegar; 1 onion (diced); 1 jalapeño / serrano (diced); 60 g plum tomatoes (rough chopped); 120 ml chicken stock; 1/2 can black beans; 2 cloves garlic (finely chopped)

Healthy Chicken Burrito Bowl

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine American, Mexican

Servings 4

Calories 476 kcal

Ingredients

Chicken

1 can chipotle peppers in adobo very finely chopped
4 cloves garlic very finely chopped
8 g salt
800 g chicken breast

Rice

2 cups white rice
2 cups water
1 lime juice and zest
4 g coriander finely chopped

Pickled Red onion

½ red onion thinly sliced
100 ml white distilled vinegar
100 ml water
5 g salt

Corn relish

2 corn on the cob
1 jalapeño
¼ red onion finely diced
4 g coriander finely chopped
10 g white distilled vinegar

Black Beans

1 onion diced
1 jalapeño / serrano diced
60 g plum tomatoes rough chopped
120 ml chicken stock
½ can black beans
2 cloves garlic finely chopped

Instructions

For the chicken, combine the chipotle peppers, garlic and salt in a bowl. Add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes, but ideally overnight.
Thoroughly rinse the rice, then cook in a rice cooker with the water. Once the rice is cooked, mix in the lime juice and zest, coriander and salt to taste.
Place the sliced onion in a heat proof container (e.g. a mason jar). In a medium saucepan, combine the vinegar, water and salt. Heat over a medium heat, until it begins to boil. Pour the liquid over the onions, ensuring they stay submerged. Leave to cool to room temperature.
Preheat the oven to 190C. Heat a non-stick frying pan over medium high heat with a little cooking spray. Once nearly smoking, sear the chicken in batches for 2 minutes per side. Once seared, transfer to a baking tray and place in the oven for 8-10 minutes (or until internal temperature reaches 74C). Chop into bite-sized pieces.
Char the corn directly over an open flame lightly on all sides, then slice the kernels off into a bowl. Char the jalapeno completely, then wipe off the char with a paper towel. Finely dice and add to the corn. Add the remaining relish ingredients and mix well, season to taste.
Spray a little cooking oil into a medium saucepan and set over medium heat. Once hot, add the onion, serrano and tomato. Season to taste with salt, and saute until the vegetables begin to soften, around 3-5 minutes. Add the chicken stock and beans, bring to a boil then reduce heat to low. Simmer until liquid is reduced by around 25%, around 5 minutes. Remove from the heat, then stir in the garlic.