Skip to main contentSkip to footer
Sign up
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Chicken burrito bowl by WW

Chicken burrito bowl

14
7
7
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
2
Difficulty
Easy

Ingredients

White Long Grain Rice, dry

80 g

Lime(s)

1 medium, zest of

Lime Juice, Fresh

25 ml

Coriander, fresh

2 tablespoons, (large handful), leaves picked and chopped

Chicken breast, skinless, raw

2 medium, cut into strips

Red pepper(s)

2 medium, deseeded and cut into strips

Calorie controlled cooking spray

4 spray(s)

Ground Cumin

1 teaspoons, level

Coriander, Dried

1 teaspoons, level

Paprika

1 teaspoons, level, smoked

Cayenne Pepper

⅛ teaspoons, level, (1 pinch)

Corn on the cob, raw

1 medium

Garlic

2 clove(s), crushed

Chilli, Green or Red

1 individual, Red, deseeded and finely chopped

Black Beans in Water

1 can(s), medium, drained

Tomato

1 medium, diced

Red onion(s)

1 medium, diced

Reduced Fat Soured Cream

2 tablespoons, level

Lettuce

8 leaf/leaves, small, torn

Avocado pear

80 g, peeled and sliced

Instructions

  1. Cook the rice to pack instructions, then transfer to a bowl. Add half the coriander and half the lime juice and stir to combine. Cover with clingfilm and set aside.
  2. Meanwhile, preheat the oven to 180°C, fan 160°C, gas mark 4 and line a large baking tray with baking paper. Put the chicken and peppers in a large bowl, mist with cooking spray and toss to combine. Add the spices and stir to coat, then transfer the mixture to the prepared tray. Bake for 20 minutes, until the chicken is cooked through and the peppers are tender.
  3. While the chicken and rice are cooking, mist a large nonstick griddle pan with cooking spray and heat over a medium-high heat. Griddle the corn, turning every so often, until tender and lightly charred. Remove from the heat and use a sharp knife to cut the kernels from the cobs.
  4. Meanwhile, mist a nonstick frying pan with cooking spray and fry the garlic and chilli over a medium heat for 2 minutes. Add the beans and a splash of water, then cook for 2 minutes until warmed through. Season to taste and set aside.
  5. Combine the tomato and onion, then season and set aside. Stir the lime zest into the soured cream and set aside.
  6. To assemble, divide the rice between bowls and top with the chicken and pepper mixture, charred corn, black beans, lettuce and avocado. Spoon over the tomato mixture and the soured cream mixture, then pour over the remaining lime juice and serve garnished with the remaining coriander.

You might like