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.

Download The Body Coach app

large splash image
small splash image

Related articles

Get the latest news from The Body Coach

Kick-start your health and fitness journey with my regular newsletters full of workouts, recipes, inspiration and great offers.