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Chicken burrito rice bowls

It’s no secret that we adore spice and this month we’re turning up the heat with this finger-licking-good recipe

Chicken burrito rice bowls 

Serves 4 

Total time 30 minutes


Olive oil, for grilling and dressing
4 chicken breast fillets
1 tsp paprika
1 tsp ground cumin
Salt and milled black pepper
1 can (400g) corn kernels, drained and patted dry
250g snacking peppers, sliced
200g medley tomatoes, halved
1 can (400g) black beans or red kidney beans
1 punnet (20g) fresh coriander, chopped
Juice and zest of 2 limes

For serving  

3 cups cooked white long-grain rice


  1. Drizzle chicken with olive oil and rub with spices, salt and pepper. 
  2. Heat a griddle pan until smoking hot. 
  3. Grill chicken until tender, cooked through and well charred for about 8-10 minutes. Remove and slice. 
  4. Wipe pan clean, grill corn until blistered and charred. 
  5. Repeat with sliced peppers. 
  6. Combine corn, peppers, tomatoes, beans and half the coriander in a bowl. Dress with olive oil and juice of 1 lime. Season well. 
  7. Flavour rice with remaining coriander, lime juice and zest. Season well. 
  8. Serve corn mixture, rice and sliced chicken in bowls. 


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