Chicken Burrito Bowl Inspired by Sarah Wilson, I Quit Sugar
- Prep time: 30 minutes
- Calories: 470
- 1 Tsp of Butter (pantry)
- 1 of Sweet Corn Cob
- 1 1⁄2 Tbsp of Chicken Burrito Spice Mix
- 1 of Brown Onion
- 2 of Garlic Clove
- 3 of Chicken Thighs (skinless)
- 1 of Lebanese Cucumber
- 1 of Tomato
- 1 of Avocado (small)
- 1 Small Bunch of Coriander
- 1 75g Pack of Mixed Lettuce
- 1⁄2 Cup of Tasty Cheese (grated)
- 2 Tsp of Lemon Juice
Prepare Ingredients:Peel and thinly slice 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. Sprinkle spice mix over all sides of the chicken and rub to coat. Once coated, cut 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 1-2 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 used in step 2, add oil and onion. Cook on medium, for 5 minutes until softened.
Add Chicken:Add remaining garlic and 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.
Prepare Salad:Meanwhile, combine diced cucumber, tomato and corn in one bowl. Dice avocado and chop coriander leaves, place in a separate bowl.
You Plate It:Divide chicken, salad mix, avocado and coriander between plates. Sprinkle with cheese. Add lemon juice (to taste) to taste. Enjoy!