Chicken burrito bowl
80 g, (2 x 40g)
Skinless chicken breast
450 g, (Buy 500g), fat trimmed
Canned red kidney beans, rinsed, drained
1 cup(s), (200g)
Corn Kernels, No Added Salt, Canned
1 leaf, torn
2 medium, finely chopped
1 medium, cut into batons
Light sour cream
1 x 3 second spray(s)
- Preheat oven to 200°C. Place tortillas on a baking tray. Lightly spray with oil. Bake, turning once, for 6-8 minutes or until golden and crisp.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Toss chicken in spice mix to coat. Cook chicken for 3-4 minutes each side or until cooked through.
- Combine kidney beans and corn in a bowl. Season with salt and pepper. Divide lettuce between serving bowls. Top with piles of tomato, cucumber and bean mixture. Thinly slice chicken and place on salad. Break each tortilla into 8 pieces and place 4 into each bowl. Top burrito bowls with sour cream.