Chipotle burrito bowls

Chipotle burrito bowls

By
From
Posh Rice
Serves
2
Prep
50 mins

Burritos are delicious, but they’re even better without the wrap as you get more of the filling! These bowls are gluten-free, too.

Ingredients

Quantity Ingredient
1 large chicken breast
2 tablespoons chipotle paste
2 tablespoons olive oil
1 lime, zested and juiced
75g long-grain rice
200g can black beans, rinsed and drained
1 garlic clove, crushed
125g tomatoes, roughly chopped
1/2 red onion, finely chopped
small bunch coriander leaves
1 avocado, roughly chopped
handful little gem leaves, shredded
3 tablespoons soured cream
25g mature cheddar, grated, (optional)
salt
freshly ground black pepper

Method

  1. Place the chicken breast between pieces of clingfilm and, using a rolling pin, bash to 1cm thick. Mix the chipotle paste, 1 tsp of the oil, the zest and juice ½ lime and some salt together in a bowl, then add the chicken and stir to coat. Chill for 30 minutes. Cook the rice in salted water according to the packet instructions.
  2. Heat 1 tbsp of the oil in a non-stick frying pan over a high heat, add the black beans and fry for 3 minutes until beginning to crisp. Stir through the garlic, then tip in the rice and season well. Divide between serving bowls.
  3. Combine the tomatoes, onion, coriander and a pinch of salt in a bowl. In a separate bowl, mix together the avocado, zest and juice ½ lime and some seasoning.
  4. Heat the remaining oil in the frying pan. Add the chicken and fry for 2½ –3 minutes on each side until cooked through. Set aside to rest, then slice. Spoon the tomato salsa, avocado and lettuce into the bowls with the rice. Top with the chicken, dollop over a spoonful of soured cream and sprinkle with the Cheddar.
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