Chicken Burrito Bowl
This recipe is something I am calling a double dinner. In this years meal plan. I recommend you prepare this lunch ahead of time on the same night as the Chicken Fajitas are on the plan by doubling the recipe. This will allow you to have a quick, easy and yummy warm lunch on cold winter days.
| Cook: | 20 minutes | |
| Difficulty: | Easy | |
| Serves: | Serves 2 (each serving contains approximately 320 kcal) |
| Ingredients |
|---|
| 200g cherry tomatoes |
| 1 red onion |
| 450g cooked chicken pieces (leftover or from a Rotisserie chicken – you will need 400g in total of meat) |
| 4 tablespoons reduced sodium soy sauce (60g) |
| 4 tablespoons rice vinegar (60g) |
| 1 tablespoon honey (15g) |
| 1 teaspoon chilli powder |
| 3 tablespoons water (45g) |
| 1 garlic clove |
| 80g baby spinach leaves |
| 20g Cheddar cheese |
| 2 tablespoons shop-bought salsa (30g) |
| salt (optional) and freshly ground black pepper |
directions
Cut the cherry tomatoes in half. Cut the red onion in half and peel, then thinly slice.
On a clean chopping board, chop or shred the chicken, discarding any skin and bones – you need 400g in total. Set aside until needed.
To make the sauce, place the soy sauce, rice vinegar, honey, chilli powder and water into a pan. Trim the garlic and peel, then crush into the sauce and stir until evenly combined. Bring to a simmer then cook for 2-3 minutes until well reduced and thickened.
Stir the chicken into the sauce mixture and place on a low to medium heat. Warm gently for 2-3 minutes until the chicken is heated through and the sauce has nicely glazed the chicken.
Arrange the spinach in bowls and scatter over the cherry tomatoes and red onion. Divide the chicken on top and drizzle over the salsa. Grate over the cheese and season lightly with salt (optional) and freshly ground black pepper to serve (if you are only serving one then the other portion will keep in the fridge for up to 3 days).
