Chicken Burrito Bowl Inspired by Sarah Wilson, I Quit Sugar
  • Prep time: 30 minutes
  • Calories: 470
This recipe is inspired by the “I Quit Sugar” phenomenon and is full of fresh flavours that work really well together. The mix of corn, cucumber and capsicum are a perfect, crunchy combination matched with colours and flavours to make anyone's mouth water!
  • 1 Tsp of Butter (pantry)
  • 1 of Sweet Corn Cob
  • 1 12 Tbsp of Chicken Burrito Spice
  • 1 of Brown Onion
  • 2 of Garlic Clove
  • 1 3 Each Pack 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
  • 12 Cup of Tasty Cheese (grated)
  • 1 of Lemon

Prepare Ingredients:

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).

Cook Corn:

In a large pan, melt the butter on medium-high. Add 12 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 onion is softened.

Add Chicken:

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.

Prepare Salad:

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

You Plate It:

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