Chicken Burrito Bowl Inspired by Sarah Wilson – I Quit Sugar

Prepare Ingredients:

Peel and thinly slice the onion. Peel and mince the garlic. Medium dice cucumber and capsicum - add to the same bowl. Remove the husks and silks from the corn. Holding the corn cob upright, cut downwards towards chopping board, cutting the kernels off the cobs. Pat chicken dry with paper towel. Sprinkle the spice mix over all sides of the chicken and rub to coat. Once coated, cut the chicken into bite size pieces.

Cook Corn:

In a large pan, melt the butter on medium-high. Add half the garlic and corn and cook 1 to 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.

Cook Onion:

To the pan, add oil and onion. Cook on medium, for 5 minutes until softened.

Add Chicken:

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

Prepare Salad:

Meanwhile, combine diced cucumber, diced capsicum and corn in one bowl. Dice avocado and chop coriander leaves in another.

You Plate It:

Divide chicken, salad mix and avocado between plates. Sprinkle with cheese. Squeeze over lime juice to taste. Enjoy!