Burrito bowl (for two)

This is one of my fav summer meals. It tastes like you are eating something unhealthy, but with the chicken for a protein hit and the rice for carbs, this bowl is a must try!! Great for after a big gym session!

What you’ll need 🧐

  • 600g of chicken thigh

  • 2 cobs of corn

  • Rice (I use the pre cooked one)

  • Lettuce

  • Cherry tomatoes

  • Canned black beans

  • Avocado

  • Lime

  • Jalapeños (optional)

  • Greek yogurt

  • Coriander

What to do

  1. Marinate the chicken. in salt, pepper, lemon & garlic. Refrigerate for 30 minutes.

  2. Crank on the bbq to 200° . Once it’s hot, chuck on the chicken and corn and fully cook, charring the corn *the chicken may be cooked first, so take it off and continue charring the corn.

  3. Transfer to a plate and let the chicken rest for 5 minutes, then chop into bite size pieces. The corn can be shredded off the cob and set aside.

  4. Open the canned beans and drain and rinse. Chop up the cherry tomatoes, coriander and lettuce.

  5. If you’re using cooked rice - put it on in step 2, otherwise if you’re looking at saving time, bung the rice in the microwave and cook.

  6. Now the fun part.. Evenly divide lettuce, black beans, corn, rice and tomatoes into each bowl. Top each with chicken, 2 tablespoon of plain Greek yogurt and 2 tablespoons guacamole. Serve with fresh lime wedges and jalapeños.

*I use Greek yogurt because it is a bit healthier, and lower in calories. Sour cream does taste better but is calorie dense. Enjoy!! 

Simon McDowell