Chicken Burrito Bowl

Buddha Bowl, Nourish Bowl, Salad Bowl or Hippie Bowl. Whatever you want to call them, they are a big bowl filled with many beautiful ingredients. This is definitely one of our favourites, all the flavours of a burrito but way healthier!

Hint: You can replace the cauliflower rice with cooked rice or quinoa.

Tip: You can cut the chicken prior to cooking and you can leave the capsicum and corn raw to save on cooking time.

Note: If you want to keep it paleo leave out the beans.

Prep time: 20 mins
Cook time: 15 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of free range chicken breast

1/4 teaspoon of dried chilli or chipotle powder

1/4 teaspoon of dried oregano

1 good pinch dried garlic powder

1 good pinch ground cumin

1 good pinch dried onion powder

1 good pinch sea salt

1 teaspoon of cold pressed coconut oil (separated)

1/4 small red capsicum, sliced (30g)

1/4 cup of fresh/frozen or tinned corn kernels

Cauliflower Rice

1/2 teaspoon of cold pressed coconut oil

1/2 cup of riced cauliflower (75g)

1/4 long green chilli, sliced

1 long green shallot/scallion, sliced

1 garlic clove, crushed

sea salt & cracked pepper to taste

1 teaspoon of fresh lime juice

1 tablespoon of sliced fresh coriander

Salad

3 leaves iceberg lettuce

100 grams of black beans

1/4 avocado, sliced

1/4 red onion, sliced

3 cherry tomatoes, cut in quarters

finely chopped coriander, to garnish (optional)

1 lime wedge, to serve (optional)

Dressing

1 tablespoon of plus 2 teaspoons unsweetened coconut yoghurt

1/4 teaspoon of dried chilli flakes (optional)

1 good pinch garlic powder

1 teaspoon of fresh lime juice

Method

Mix the 6 seasonings and coat the chicken with the mixture. Set aside.

Cook the cauliflower rice by heating the oil in a pan to medium heat. Add the cauliflower, chilli, shallots and garlic and cook for 6-8 minutes or until just tender. Season and stir through the lime juice and coriander. Place in your serving bowl to cool.

While the cauliflower is cooking mix all of the dressing ingredients and set aside.

Wipe the cauliflower pan out and heat 1/2 teaspoon of the oil to medium heat or alternatively heat and oil your bbq plate. Cook the chicken until nicely browned and cooked through, if cooking the corn and capsicum, in the last 2 minutes of cooking add them to the pan or bbq with the remaining oil.

Once cooked place the corn and capsicum in the bowl and set the chicken aside to rest.

Arrange the remaining salad ingredients in the bowl and top with the sliced chicken. Pour the dressing over and serve with the extra lime.

Note: This bowl is also really good served completely cold so all elements can be prepped ahead of time.

Calories: 536
Protein: 37.9
Carbs: 35.9
Fibre: 16.1
Fat: 24.2

The Ultimate Clean-Eating eBook.

40 Healthy fast food recipes

Completely wheat-free & dairy-free

Every recipe is clean & lean

Fast, fresh & delicious

Download Now