Chicken Burrito Bowl Inspired by Sarah Wilson, I Quit Sugar

Peel and dice onion. Peel and mince garlic. Medium dice cucumber and tomato, add to the same bowl. Remove husks and silks from corn. Holding the corn cob upright, slice downwards to cut kernels off. Pat chicken dry with paper towel. Cut chicken into bite size pieces and toss to coat with spice mix. Pick coriander leaves and roughly chop (discard stems).

Tip! Use spice mix to taste if you don't like too much spice or heat.

In a large pan, melt the butter on medium-high. Add ¹⁄₂ the garlic and corn and cook 1-2 minutes or until tender, stirring occasionally. Season with salt and pepper to taste, then remove from the heat and set aside, covering to keep warm.

Tip! Be careful when cooking corn kernels - if your heat is too high the kernels will literally pop from the pan and are very hot!

To the pan used in step 2, add drizzle of oil and onion. Cook on medium, for 5 minutes until onion is softened.

Add remaining garlic and the chicken pieces to same pan. Season with salt. Cook for 6 to 8 minutes or until chicken is cooked through. Once cooked, cover to keep warm.

Meanwhile, remove pit and dice the avocado. Combine diced cucumber, tomato, avocado and corn with chopped coriander and a squeeze of lemon juice (to taste).

Divide chicken, salad mix, avocado and coriander between plates. Sprinkle with cheese. Add lemon juice (to taste). Enjoy!

Peel and dice onion. Peel and mince garlic. Medium dice cucumber and tomato, add to the same bowl. Remove husks and silks from corn. Holding the corn cob upright, slice downwards to cut kernels off. Pat chicken dry with paper towel. Cut chicken into bite size pieces and toss to coat with spice mix. Pick coriander leaves and roughly chop (discard stems).

Tip! Use spice mix to taste if you don't like too much spice or heat.

In a large pan, melt the butter on medium-high. Add ¹⁄₂ the garlic and corn and cook 1-2 minutes or until tender, stirring occasionally. Season with salt and pepper to taste, then remove from the heat and set aside, covering to keep warm.

Tip! Be careful when cooking corn kernels - if your heat is too high the kernels will literally pop from the pan and are very hot!

To the pan used in step 2, add drizzle of oil and onion. Cook on medium, for 5 minutes until onion is softened.

Add remaining garlic and the chicken pieces to same pan. Season with salt. Cook for 6 to 8 minutes or until chicken is cooked through. Once cooked, cover to keep warm.

Meanwhile, remove pit and dice the avocado. Combine diced cucumber, tomato, avocado and corn with chopped coriander and a squeeze of lemon juice (to taste).

Divide chicken, salad mix, avocado and coriander between plates. Sprinkle with cheese. Add lemon juice (to taste). Enjoy!