Serves
4
Prep
15
mins
Cooking
10
mins
Red Kidney Bean & Chicken Burrito Bowl
Directions
Step 1
Place diced chicken into a bowl, add spices (garlic, paprika, coriander, cumin, oregano, chilli (if using), salt, pepper and lime juice). Mix well and marinate in the fridge for 15 minutes whilst chopping up the ingredients for the toppings.
Step 2
Cook rice in the microwave and set aside.
Step 3
Chop lettuce and avocado and have all the toppings set out on the bench.
Step 4
Heat a grill pan or skillet, add chicken and pan fry until golden and cooked through.
Step 5
Assemble 4 bowls with rice, chicken, red kidney beans and the rest of the toppings.
Tips
- Add chopped cherry tomatoes and jalapeños (if desired)
Ingredients
- 500g chicken breast, diced into 1cm cubes
- 2 tbs olive oil
- 2 tsp McKenzie's Minced Garlic
- 1 tsp ground paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp ground chilli (optional)
- To taste, McKenzie's Australian Natural Sea Salt Large Grinder
- To taste, McKenzie's Whole Black Peppercorn Large Grinder
- Squeeze of lime juice
- 2 packs, drained McKenzie's Red Kidney Beans in Tetra Pak
- 400g can corn kernels, drained
- 1 cup rice, cooked
- 1/2 head lettuce, shredded
- 1 avocado, diced
- 1 lime, cut into wedges
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