Chicken burrito bowl
Love burritos, but find the wrapping a bit messy? Try our deconstructed chicken burrito bowls! This colourful, Mexican-inspired recipe is a fun dish to make for weekday lunches or dinner and will be your next family favourite.
Ingredients
Method
Ingredients
- 600g boneless chicken, cut into strips
- 1 pack (40g) Pams Taco Spice Mix
- 2 corn cobs, husks removed
- ½ iceberg lettuce, shredded
- 2 truss tomatoes, diced
- 1 avocado, diced
- 400g tinned black beans, rinsed and drained
Method
- Combine the chicken, taco spice mix and a drizzle of olive oil in a bowl. Cook in batches over a medium-high heat in a large pan for about 3-4 minutes on each side or until cooked through.
- While the chicken is cooking, grill the corn cobs for 10 minutes or until lightly charred and just cooked. Once cool enough to handle, slice the grilled kernels from the cob.
- Assemble the burrito bowls by dividing the lettuce between bowls, then adding in the tomato, avocado, black beans and grilled corn. Season with salt and pepper, then top with the grilled chicken.
Top Tips:
- Finish your burrito bowls with Pams Avocado and Garlic Dressing and a sprinkle of fresh coriander to spice up this delicious meal!
- Can’t get your hands on fresh corn cobs? Opt for frozen or tinned.