Chipotle Chicken Burrito Bowl

Name: Chipotle Chicken Burrito Bowl
Total time: 20 min
Yield: 1
Ingredients: 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, leaves separated; 50g avocado, peeled, pitted and sliced; 1 tomato, diced; 30g cheddar cheese, grated; 20g sliced jalapeños, drained; 30ml low-fat soured cream; 1 small bunch coriander, chopped

20 mins

Ingredients

serving

1 serving

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, leaves separated
50g avocado, peeled, pitted and sliced
1 tomato, diced
30g cheddar cheese, grated
20g sliced jalapeños, drained
30ml low-fat soured cream
1 small bunch coriander, chopped

Method

Preheat a griddle pan over a high heat. Lay the chicken between two sheets of clingfilm then bash with a rolling pin to flatten. Rub with the spices, oregano 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 (optional). Slice the chicken, lay on top then drizzle over the soured cream. Scatter over the coriander and serve.