Chicken Burrito Bowl

A nourishing bowl of goodness packed with colourful vegetables. A delicious zingy, creamy dressing drizzled on top with juicy chicken is the finishing touch! You can easily double up the dressing quantities to use with other salads and it's also delicious stirred through pasta. If you prefer, you can swap the dairy free yoghurt for natural yoghurt or even mayonnaise, it's up to you!

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Ingredients

basmati rice 240 g
red onion 1 (sliced)
white wine vinegar 2 tbsp
sugar pinch
bell pepper 1 (chopped)
tomatoes 200 g (chopped)
lime 1 (juice)
chicken breast 2 (sliced)
paprika 2 tsp
dairy free yoghurt 2 tbsp
tinned sweetcorn 200 g (drained)
black beans 400 g (drained)
mixed leaf salad 120 g

Method

Cook the rice according to the packet instructions.To save time you could also use a packet of microwave rice.
Meanwhile, thinly slice the red onion. Add to a small bowl and sprinkle the vinegar on top with a pinch of sugar. Massage the vinegar into the red onion, this helps to break it down. Leave to pickle and set aside.
Dice the bell pepper (use whichever colour you prefer). Dice the tomatoes. Juice the lime. Slice the chicken into thin strips .
Heat a dash of olive oil in a frying pan on a medium-high heat. Add the chicken and cook for 5 minutes. Sprinkle the paprika over the chicken and stir. Cook for a further 5 minutes, until the chicken is cooked through. Transfer from the pan.
Make your dressing: In a bowl or jar, mix the dairy free yoghurt and lime juice. Season to taste with salt and pepper.
Plate up each burrito bowl with a portion of rice, sweetcorn, bell pepper, black beans, salad leaves, tomatoes, chicken and pickled red onion. Drizzle the dressing on top. Enjoy!

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Chicken Burrito Bowl

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Ingredients

Method

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