Chipotle Chicken Burrito Bowl

20 mins

Chipotle Chicken Burrito Bowl

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

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.