Whats better than a burrito? 🌯
A burrito bowl 😉
Time: 45 mins
2 chicken breasts
1 bunch cos lettuce
1 bunch corriander
2 tbsp smoked paprika
200g black beans
2 Corn on the cob
1. Start by preparing your Cauliflower Rice. Its handy if you already have this leftover, otherwise it's super simple to whip up. Follow the recipe here.
2. Marinate the Chicken breast with the smoked paprika and a dash of olive oil.
3. Heat a fry pan with a light dash of olive oil. Place the chicken breast on over a medium to low heat. Leave to seal on one side - this may take 3-4 minutes - before turning.
4. While the chicken is cooking, place the capsicums on your stove top on an open flame. The aim here it to make a soft delicate capsicum. You could also roast them in the oven if you don't have a gas stove top or you can leave them raw. Keep turning the capsicum over the flame ensuring the skin gets nice and charred. Once charred all over, place in a glass container or snap lock bag. Leave it to sweat for approximately 5 minutes. Under cold running water, peel the skin off the capsicum. Remove the stalk and seeds and slice into 2cm pieces.
5. As you keep rotating your capsicum, deseed your avocado, roughly remove it form it's skin and place in a bowl. Roughly chop the tomato and coriander and place it in the bowl. Mix all the ingredients together and set aside.
6. Take your cos lettuce, rinse it and pat it dry. Coarsely rip the lettuce into chunks and set aside.
7. Two optional extras for this meal is:
Black beans: Add 200g of black beans to your cauliflower rice. Simply add the beans when the rice is cooked and warm gently.
Corn: place the corn in a deep saucepan, boil the kettle and pour the water over the corn. Leave to cook slightly for approximately 5 minutes. Drain the water and lightly char the corn on the stove.
8. By now, your cauliflower rice and chicken should be cooked. It's time to assemble!
9. Place the lettuce at the bottom of your bowl. In segments place one scoop of cauliflower, avocado, capsicum, corn, and chicken. Sprinkle with additional coriander and a wedge of lime. Bon appetite!