Chicken Burrito Bowl
This Chicken Burrito Bowl is a vibrant and flavorful dish that's perfect for a hearty meal. The combination of spiced grilled chicken, fresh vegetables, creamy sour cream, and fragrant basmati rice creates a delightful balance of textures and flavors. It's a dish that brings the essence of Mexican cuisine to...
Ingredients
Chicken
chicken breast fillet4
Private Chef Anna Taco Spice1tbsp
garlic (minced)1tsp
olive oil2tbsp
red chilli (deseeded & finely chopped)1tsp
lemon juice (freshly squeezed)2tbsp
vegetable oil1tbsp
Sour Cream
- long life cream1/2cup
- lemon zest1tsp
- lemon juice (freshly squeezed)2tbsp
- salt & pepper (to taste)
Bowl
cocktail tomatoes (quartered)1cup
canned kidney beans (drained & rinsed)1can
frozen corn (defrosted)1 1/2cups
basmati rice (cooked)2cups
red onion (sliced)1cup
avo (sliced)1
sour cream3/4cup
coriander leaves (for garnish)- Private Chef Anna Taco Spice1tsp
Nutrition (per serving)
Calories
341.3kcal (17.06%)
Protein
8.0g (16%)
Carbs
31.3g (11.36%)
Sugars
4.5g (9%)
Healthy Fat
13.8g
Unhealthy Fat
6.4g
% Daily Value based on a 2000 calorie diet
How to make Chicken Burrito Bowl
Prepare the Chicken
- Step 1
Place the chicken breast fillets into a bowl and add the taco spice, salt, pepper, garlic, chilli, lemon juice, and olive oil.
- Step 2
Rub the chicken breasts until fully coated in the spicy seasoning.
- Step 3
Preheat your oven to 190 degrees.
- Step 4
Heat a griddle pan until smoking hot and add a little vegetable oil.
- Step 5
Grill the chicken breasts on both sides until charred.
- Step 6
Transfer the chicken to an oven-proof dish and place it in the oven until fully cooked, ensuring it does not dry out.
- Step 7
Once cooked, remove the chicken from the oven and let it cool completely before slicing into thin slices.
Prepare the Sour Cream
- Step 1
Place all the sour cream ingredients into a bowl.
- Step 2
Whisk until the mixture is medium thick.
Prepare the Red Onions
- Step 1
Heat a pan to medium heat and add a little oil.
- Step 2
Sauté the red onions until golden brown.
- Step 3
Season with a little salt and pepper.
Assemble the Bowls
- Step 1
Start with a base of basmati rice in the bowl.
- Step 2
Add the corn, kidney beans, and cocktail tomatoes.
- Step 3
Place the sliced chicken in the center on top.
- Step 4
Add the sliced avo and fried red onions.
- Step 5
Top with a dollop of sour cream.
- Step 6
Garnish with coriander leaves and a sprinkle of taco spice.
Nutrition (per serving)
Nutrition (per serving)
Calories
341.3kcal (17.06%)
Protein
8.0g (16%)
Carbs
31.3g (11.36%)
Sugars
4.5g (9%)
Healthy Fat
13.8g
Unhealthy Fat
6.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the griddle pan is smoking hot before grilling the chicken to achieve a nice char.
Do not overcook the chicken in the oven to keep it juicy and tender.
Use freshly squeezed lemon juice for a more vibrant flavor in both the chicken and sour cream.
Defrost the frozen corn completely before assembling the bowl for better texture.
Arrange the ingredients in the bowl to showcase their vibrant colors for a visually appealing presentation.
FAQS
Can I use a different type of rice?
Yes, you can substitute basmati rice with jasmine rice, brown rice, or even cauliflower rice for a low-carb option.
Can I make this dish ahead of time?
Yes, you can prepare the chicken, sour cream, and other components in advance. Assemble the bowls just before serving for the best presentation.
What can I use instead of Private Chef Anna Taco Spice?
You can use any taco seasoning blend available or make your own using a mix of paprika, cumin, garlic powder, onion powder, and chili powder.
Is this dish suitable for meal prep?
Yes, this dish is great for meal prep. Store the components separately and assemble the bowls when ready to eat.
Can I make this dish vegetarian?
Yes, you can replace the chicken with grilled tofu, roasted vegetables, or a plant-based protein alternative.
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Private Chef Anna
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia