Mexican Chicken Burrito Bowl

This recipe will make 2-3 bowls depending on how hungry ya are!

Chicken ingredients:

• 500g boneless chicken breast, cut into even strips

• 1 tablespoon of cooking fat (olive oil, coconut oil, butter)

• 1 teaspoon salt

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• ½ teaspoon cayenne

• Freshly squeezed juice of one lime

Ingredients for the bowl:

• 1 cup quinoa

• Freshly squeezed juice of half a lemon

• 1 cup cherry tomatoes, halved

• 1 jalapeno, sliced and diced

• ¼ cup red onion, sliced and diced

• 2 cups spinach, cut finely

• 1 carrot, shredded

• ¼ cup green spring onion, chopped

• ¾ cup of red kidney beans

Guacamole:

• 1 large ripe avocado

• 2 tablespoons red onion, finely chopped

• ½ lime, freshly squeezed

• 2 garlic cloves, crushed

• Pinch of salt

Method:

1. Soak the quinoa in a pot for 10-minutes, in 2 cups of water

2. Bring quinoa to a boil, then turn the heat off and let sit, covered for 15-20 minutes

3. Whilst the quinoa is cooking, season chicken with all of the seasonings, except for the lime

4. Heat cooking fat in a skillet over medium high heat, then add the chicken

5. Turn and toss the chicken until browned and cooked through

6. Squeeze the lime over the chicken, then leave to sit for now

7. In a small bowl, mix and combine the tomatoes, jalapeno and the red onion

8. In another bowl, combine all of the guacamole ingredients and mash together

9. Squeeze the lemon juice into the quinoa, fluff with your fork, then lay this as the base in your bowl

10. Add the carrot, tomato mixture, beans and spinach to your bowl in a visually appealing way

11. Place the chicken atop the spinach

12. Top with spring onions and a dollop of guacamole

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