Chicken Burrito Bowl

Serves 4

Time 30 minutes

Ingredients

3 chicken breasts, no skin, cut into strips 

Chicken stock powder, to marinate

1 yellow and red capsicum into strips

1 red onion, cut into strips

Extra virgin olive oil

Pepper, to season

1 can black beans, rinsed and drained

1 cup frozen corn, thawed and drained

1 400g tin roma tomatoes

½ white onion

3 small jalapenos - fresh, not pickled

1 clove of garlic

Coriander – use both leaves and stalks

To Serve

1 cup sour cream (optional)

Lime wedges

Brown rice, to serve

Method

Preheat the oven to 200°C.

To prepare the salsa topping for the chicken – place the tomato, ½ white onion, jalapenos, ½ bunch coriander and 1 garlic clove, salt if using in a blender – blitz to combine, try not to add water, if needed add only a small amount at a time. Once this is done, warm a pot and place in 1 tablespoon olive oil then the blended salsa mixture, gently simmer for 15 minutes.

Meanwhile on baking paper, place the chopped capsicum strips in one strip, chopped onion in another, and chicken breasts in the middle (like three vertical lines) – sprinkle over chicken stock powder over the chicken and the vegetables. Generously drizzle with olive oil. Ensure you gently toss each area to ensure everything is well coated.

Once the salsa is done and simmered – top the chicken breast with a generous amount and place into the oven for 25 minutes to ensure the chicken is completely cooked through.

To serve, place brown rice at the bottom of the bowl along with black beans. 

Arrange the chicken, and roasted vegetables separately, along with black beans, corn and top with salsa. Place a lime wedge in the bowl and dollop of sour cream if desired.