Chipotle Chicken Burrito Bowl

Ingredients

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

Method

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

Tip

• 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.