Smoky Mexican Chicken Burrito Bowl

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2-4 people

Ingredients

1 tbsp The Spice People’s Mexican Burrito/Fajita Spice Blend
500g chicken thigh fillets, chopped
1 onion, diced
1 cup mushrooms, sliced
1/2 head cauliflower, chopped into 2cm pieces
1 red bell pepper, sliced into strips
1 handful green beans, ends tipped
1 avocado mashed with sour cream (or greek yoghurt) and lemon juice
1 cup steamed rice
1 can Mexican black beans or any other variety of beans you like
2 corn cobs, kernels scraped or 1 can corn kernels
1 tbsp olive oil

The love this recipe

Burritos are a big hit in my house and I certainly know why; the smoky Mexican flavours, tender meat, loads of fresh salsa and herbs all covered in creamy guacamole – it’s a winning combination that takes home gold every time.

This fresh take on the burrito removes the outer tortilla and serves all the wonderful ingredients inside in one big bowl of deliciousness. This recipe replaces the traditional burrito tortilla with loads of yummy fresh and cooked veggies along with some steamed rice, so it’s as healthy as it is delicious! Placed atop these veggies, is sliced tender chicken thighs that are coated in our wonderful Mexican Burrito/Fajita Spice Blend that creates the most amazing smoky Mexican flavour.

So next time your hungry horde calls for Mexican, go for gold and give this Smoky Mexican Chicken Burrito Bowl a go. The sweet pops of corn, the tender smoky chicken, the creamy guacamole and crispy crunch of fresh veg all mounded into a big bowl with beans and rice is a delicious hit of flavour and texture.

Fast, fresh and super simple – Winner Winner Chicken Dinner!

Directions

Heat oil and sauté onion until soft (around 2-3 mins). Once soft and translucent, add in the burrito spice mix and mushrooms and cook for a further 5 mins. (You may need to add a dash of water if the mushrooms are dry – see how you go)
Precook the cauliflower by steaming or simply add to the frypan and sauté on low-med heat a little longer. Add the chicken pieces and sauté for a further 5-7 mins or until cooked through.
Steam the rice. Once the rice is cooked, I like to add the beans and corn kernels directly in and stir through, letting the heat of the steam warm them through – this takes around 5 mins.
Lastly, prepare the fresh ingredients by chopping the green beans and red bell peppers and mashing the avocado with a little salt and a squeeze of lemon juice.
Place all items nicely into a large bowl like the picture and top with avocado and enjoy!