Loaded Chicken Burrito Bowl
Basically Guzman y Gomez at home. Smoky spiced chicken strips over brown rice with black beans, corn, fresh salsa, avo, and all the toppings. Build-your-own style so everyone gets exactly what they want.
Method
- 1.
Cook the brown rice according to packet directions. Drain and set aside.
- 2.
Mix smoked paprika, cumin, garlic powder, and chilli powder in a bowl. Toss the chicken strips through the spice mix until evenly coated.
- 3.
Heat olive oil in a large frying pan over high heat. Cook chicken strips for 3-4 minutes each side until charred and cooked through. Squeeze over half the lime juice in the last minute of cooking.
Don't overcrowd the pan -- cook in batches if needed so the chicken sears rather than steams.
- 4.
While chicken rests, warm the black beans and corn together in a small saucepan or the microwave.
- 5.
Build the bowls: divide rice between bowls, then top with black beans, corn, chicken strips, cherry tomatoes, avocado, and shredded lettuce.
- 6.
Finish with a dollop of Greek yoghurt, a scatter of cheese and coriander if using, and a good squeeze of fresh lime.
Estimated Nutrition (per serve)
Great for meal prep -- cook the chicken and rice ahead, store separately, and assemble cold or reheated. Kids can customise their own bowls at the table. Swap chicken for tinned tuna or pan-fried haloumi for a quick alternative.