This wholesome meal is so trendy we can’t even… We’ve got low-carb and high-protein, Mexican flavour, cauli-rice, bowls, everything. Our chicken burrito bowl is not for the faint hearted but all the prep effort will be more than worth it. Trust us.

SERVES 2 // COOKING TIME 30 mins, plus 6 hours slow-cooking time

INGREDIENTS
For the chicken carnitas
3 skinless chicken breasts
100 ml orange juice
Juice of 2 limes
1 clove garlic, chopped
½ tsp origanum
½ tsp dried chilli flakes
½ tsp ground cumin
Salt and black pepper
Pinch xylitol or stevia
For the cauli-rice
1 tbsp olive oil
½ clove garlic, chopped
150g cauliflower rice
Salt and black pepper
Squeeze lime juice
For the guacamole
1 avocado
60 ml Greek yoghurt
Squeeze lemon or lime juice
½ red chilli, chopped
Salt and black pepper
To serve
1 Cos lettuce, leaves separated
100g baby tomatoes, quartered
¼ red onion, finely chopped
¼ yellow pepper, finely chopped
100g red kidney beans, drained and washed
1 red chilli, sliced, to garnish
2 limes, halved, to serve

METHOD
For the chicken carnitas
1. Preheat oven to 90°C.
2. In an ovenproof dish with a lid, add all the ingredients. Cook for 6 hours.
3. Once the chicken is cooked, shred with two forks, spread it out in a roasting pan, mix in of the cooking juices and broil at 180°C, until the chicken browns, for about 5 minutes. Stir through a second third of the juices and broil for another 5 minutes. Stir through the last of the liquid.
For the cauli-rice
1. In a pan over medium heat, heat the olive oil, garlic and cauliflower rice, and season. Stir often until the cauli-rice is transparent; about 5 minutes. Flavour with lime juice.
For the guacamole
1. Mash together the avocado, yoghurt, and lemon or lime juice, then mix in the red chilli. Season.
To serve
1. Place cos lettuce leaves in a large bowl and top with the chopped ingredients, beans, guacamole, cauli rice and chicken. Garnish with chilli and serve with lime halves.