Chicken Burrito Bowl - IQS Recipes (2024)

Ingredients

• 1 teaspoon butter.
• 1 cob of corn, husk removed.
• 1 tablespoon coconut oil.
• 1 small (100g) onion, thinly sliced.
• 1 clove garlic, crushed.
• 2 teaspoons ground cumin.
• 2 teaspoons sweet paprika.
• 1/2 teaspoon cayenne pepper.
• sea salt.
• 200 g roast chicken, shredded.
• 1 Lebanese cucumber, finely diced.
• 1 red capsicum, finely diced.
• 1 small avocado, cubed.
• 1 cup coriander leaves, roughly chopped.
• juice of 1 lime.
• 2 cups iceberg lettuce, shredded.
• 1/2 cup grated cheddar cheese.
• lime wedges, to serve.

Directions

1. Brush corn with butter and cook in a chargrill pan or under grill until charred. Cool slightly. Remove kernels safely and set aside. Throw away cob.

2. Heat oil in a medium sized frying pan and add onion. Cook for 5 minutes until softened. Add garlic, spices and salt and cook for 2 minutes or until fragrant. Stir through chicken. Cook for 5 minutes or until heated through.

3. While your chicken and onion are simmering, combine cucumber, capsicum and corn in one bowl. In another bowl create a speedy guacamole mixture by using avocado, coriander and lime juice together.

4. Divide lettuce between two bowls or a container for tomorrow's lunch if you don’t want to share. Divide chicken, salad mix and avocado evenly between the two. Sprinkle with cheese and serve with lime wedges.

Note

This quick and easy Chicken Burrito Bowl is full of fresh flavours and works really well as a weekend crowd pleaser! Even better still, the cook time is under 15 minutes, making it even easier and quicker to get healthy and tasty food on the table when you’re in a hurry!

Ingredients

• 1 teaspoon butter.
• 1 cob of corn, husk removed.
• 1 tablespoon coconut oil.
• 1 small (100g) onion, thinly sliced.
• 1 clove garlic, crushed.
• 2 teaspoons ground cumin.
• 2 teaspoons sweet paprika.
• 1/2 teaspoon cayenne pepper.
• sea salt.
• 200 g roast chicken, shredded.
• 1 Lebanese cucumber, finely diced.
• 1 red capsicum, finely diced.
• 1 small avocado, cubed.
• 1 cup coriander leaves, roughly chopped.
• juice of 1 lime.
• 2 cups iceberg lettuce, shredded.
• 1/2 cup grated cheddar cheese.
• lime wedges, to serve.

Directions

1. Brush corn with butter and cook in a chargrill pan or under grill until charred. Cool slightly. Remove kernels safely and set aside. Throw away cob.

2. Heat oil in a medium sized frying pan and add onion. Cook for 5 minutes until softened. Add garlic, spices and salt and cook for 2 minutes or until fragrant. Stir through chicken. Cook for 5 minutes or until heated through.

3. While your chicken and onion are simmering, combine cucumber, capsicum and corn in one bowl. In another bowl create a speedy guacamole mixture by using avocado, coriander and lime juice together.

4. Divide lettuce between two bowls or a container for tomorrow's lunch if you don’t want to share. Divide chicken, salad mix and avocado evenly between the two. Sprinkle with cheese and serve with lime wedges.

Note