Chipotle Chicken Burrito Bowl


Serves 1

  • 120g skinless chicken breast
  • ½ tsp ground cumin
  • ½ tsp smoked paprika or chilli powder
  • ½ tsp dried oregano
  • 2 tsp chipotle paste
  • Salt and pepper
  • 1 tsp olive oil
  • 60g tinned black beans, drained
  • 1 baby gem lettuce, leave separated
  • ½ small avocado, sliced
  • 1 tomato, diced
  • 30g cheddar cheese, grated
  • 20g sliced jalapeños, drained
  • 30ml soured cream
  • Small bunch coriander, chopped


Preheat a griddle pan over a high heat. Lay the chicken breast between two sheets of clingfilm then bash with a rolling pin to flatten. Rub with the spices and chipotle paste, season with salt and pepper then drizzle over the oil. Lay on the griddle and cook for 3 minutes on each side or until cooked through, then set aside to rest. Meanwhile warm the beans for a minute in the microwave.

Roughly tear the lettuce into a bowl and top with the beans, avocado, tomato, cheese and jalapeños. Slice the chicken, lay on top then drizzle over the soured cream. Scatter over the coriander and serve.

  • Quick and easy
  • Family friendly
  • Good on the go


  • If you don’t want to buy all the spices listed above, you can cheat and buy a ready-mixed taco seasoning. Just try to avoid those with added sugar.

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