Grilled Chicken Burrito Bowl

A takeaway favourite made healthier at home

Serves: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: Easy

Ingredients

Protein

• 150 g chicken breast

• ½ tsp smoked paprika

• ½ tsp ground cumin

• Salt and cracked black pepper

• Olive oil spray

Bowl

• 100 g cooked brown or jasmine rice

• ½ cup black beans, drained and rinsed

• 1 cup shredded cos lettuce

• 6–8 cherry tomatoes, halved

• ¼ cup corn kernels

• ¼ red capsicum, diced

• 2 tbsp finely diced red onion

To Finish

• 2 tbsp fresh salsa

• 2 tbsp plain Greek yoghurt

• Fresh coriander (optional)

• 1 lime wedge

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Method

1. Season the chicken with smoked paprika, cumin, salt and pepper.

2. Lightly spray a frying pan or grill with olive oil and cook the chicken over medium-high heat for 4–5 minutes per side, or until cooked through.

3. Remove the chicken from the pan and allow it to rest for 2–3 minutes before slicing.

4. Place the cooked rice into a serving bowl.

5. Arrange the lettuce, black beans, tomatoes, corn, capsicum and red onion around the rice.

6. Top with the sliced chicken.

7. Finish with the salsa, a spoonful of Greek yoghurt, fresh coriander and a generous squeeze of lime.

8. Serve immediately.

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Approximate Nutrition (Per Serve)

Calories	Protein	Carbohydrates	Fat	Fibre
590 kcal	48 g	48 g	14 g	12 g

Ingredient Swaps

Protein

Choose one:

• Chicken breast

• Turkey breast

• Lean beef strips

• Lean beef mince

• Pulled pork

• Grilled prawns

• Firm tofu

Carbohydrates

Swap the rice for:

• Brown rice

• Microwave rice

• Quinoa

• Cauliflower rice

• Roasted sweet potato

Vegetables

Use whatever you have available:

• Baby spinach

• Cucumber

• Avocado

• Grated carrot

• Roasted pumpkin

• Roasted zucchini

• Pickled onions

Toppings

Try:

• Guacamole

• Reduced-fat grated cheese

• Jalapeños

• Chipotle yoghurt

• Fresh chilli

• Hot sauce

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Meal Prep

This is one of our favourite meal prep lunches.

Cook several chicken breasts at the start of the week and portion them into containers with cooked rice and black beans.

Store the salad ingredients separately if possible to keep them fresh and crunchy.

Add the salsa, Greek yoghurt and lime just before eating.

Keeps refrigerated for up to 4 days.

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Coach Notes

• Leftover grilled chicken works perfectly in this recipe.

• Microwave rice is a great option when you're short on time.

• If your goal is body fat loss, don't remove the rice; adjust the portion to suit your activity level.

• A squeeze of fresh lime at the end makes a huge difference to the flavour.

• Double the recipe when cooking dinner, and you'll have tomorrow's lunch ready to go.

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Shopping List

Protein

• Chicken breast

Pantry

• Rice

• Black beans

• Smoked paprika

• Ground cumin

• Salsa

Fresh Produce

• Cos lettuce

• Cherry tomatoes

• Corn

• Red capsicum

• Red onion

• Lime

• Fresh coriander (optional)

Dairy

• Plain Greek yoghurt