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Chicken Burrito Bowls

Chicken Burrito Bowls

Chicken Burrito Bowls

2 free range chicken fillets
2Tbsp olive oil
2Tbsp lemon juice
4tsp honey
¼ cup fresh coriander
1 clove garlic
Salt and pepper to taste
1 cup brown rice
2 cups water
1 cup Plain yogurt
7g coriander, chopped
1Tbsp oregano
1 garlic clove, minced
2,5ml smoked paprika
2,5ml red chilli flakes
1 lemon, juice and zest
150g baby marrows, cut into chunks
1 red pepper, sliced
1 yellow pepper, sliced
150g cauliflower florets
1 red onion, chopped
1 can red kidney beans, drained
2 tomatoes, chopped
1 cup corn kernels
2Tbsp apple cider / white wine vinegar
1 avocado, sliced (optional)
2 cups salad leaves

For the chicken:
In a blender combine the olive oil, lime, honey, coriander and garlic and season with salt and pepper. Butterfly the chicken breasts and place in a zip lock bag along with the marinade. Allow to marinade for 1-2 hours.
Heat a griddle pan add enough olive to lightly coat and add the chicken. Fry until cooked and charred on each side. Cut into strips




For the brown:
In a saucepan bring rice and water to the boil. Reduce the heat to a simmer and cook for 15- 20 minutes until tender.


For the vegetables:
Heat a well greased griddle pan. In a mixing bowl dress the baby marrow, peppers and cauliflower with olive oil and season with salt and pepper. Grill the vegetables until tender making sure you get beautiful griddle lines on the. In a mixing bowl combine onion, beans, tomato and corn. Season with salt, pepper and apple cider vinegar.


For the dressing:
Combine the yogurt, coriander , oregano, garlic, paprika, chilli flakes and lemon. Mix well and season with salt an pepper.


Assemble the bowls by adding 1 cup rice, 1 cup salad leaves, avocado slices, chicken strips and grilled vegetables. Finish off with the yogurt dressing and serve.


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