Smoky Chipotle Chicken Burrito Bowls with Lime Rice

⏱ 40 min · Serves 4

Everything you love about a burrito, tipped into a bowl: charred chipotle chicken, fluffy coriander-lime rice, warm black beans and a quick tomato salsa. On the table in 40 minutes and endlessly customisable.

Per serving: 780 kcal · 45.0g protein · 85.0g carbs · 29.0g fat

Ingredients

• 300g long-grain or basmati rice
• 500g boneless chicken thighs, cut into strips
• 2 tbsp chipotle paste (or 1 tbsp smoked paprika + 1 tsp cayenne)
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tin (400g) black beans, drained and rinsed
• 1/2 tsp dried oregano
• 2 limes
• Small bunch coriander, chopped
• 250g cherry tomatoes, quartered
• 1/2 red onion, finely diced
• 1 avocado, sliced
• 150g sweetcorn (tinned or frozen, thawed)
• 100g grated cheddar
• 4 tbsp soured cream
• Salt and black pepper

Method

1. Rinse the rice, then cook in plenty of salted boiling water for 10-12 minutes until tender. Drain, return to the pan and stir through the juice of 1 lime and half the coriander. Cover and keep warm.
2. Meanwhile, toss the chicken with the chipotle paste, cumin, 1 tbsp olive oil, salt and pepper.
3. Heat a large frying pan over high heat and cook the chicken in a single layer for 4-5 minutes without moving, then turn and cook 3-4 minutes more until charred and cooked through. Rest off the heat.
4. Warm the black beans in a small pan with the remaining oil, oregano, a splash of water and a pinch of salt for 5 minutes, lightly crushing a few beans.
5. Make the salsa: mix the tomatoes, red onion, remaining coriander, juice of the second lime and a pinch of salt.
6. Toast the sweetcorn in the hot chicken pan for 2 minutes for a little smoky char.
7. Build the bowls: lime rice at the base, then beans, chicken, corn, salsa and avocado. Top with cheddar and a spoon of soured cream. Serve with extra lime wedges.