Chipotle chicken burrito bowl with avocado & lime crema
Make your burrito bowl with succulent chipotle chicken strips, vegetables and rice with avocado & lime crema
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Ingredients
- 2 skinless chicken breasts sliced in half horizontally and cut into strips
- 3 Tbsp Chipotle in adobo sauce chopped
- Salt
- Avocado oil for cooking
- 2 cups of cooked basmati rice or other grain of choice such as quinoa
- Approx. 1.5 cups shredded Romaine lettuce
- 2 corn on the cob cooked and griddle fried (optional)
- 1 1/2 cups Pico de gallo or chopped tomato and red onion with salt & freshly squeezed lime juice
- 1 avocado peeled and sliced
- Red kidney beans optional
- Grated cheese optional
- Corn chips to serve and crushed on top – optional
- Additional lime wedges to serve
- Fresh coriander to serve
Avocado lime crema
- ½ cup full-fat or low-fat yoghurt
- 1 small avocado
- Small handful of coriander including stalks approx. 8 sprigs
- ½ - 1 jalapeno or pickled jalapeno
- 1 garlic clove optional
- 1.5 – 2 limes juiced
- Salt
Instructions
- Have all the elements ready and cooked before building your burrito bowl.
- To make the chipotle chicken strips, slice. The chicken. Breasts horizontally and then cut these into thin strips. Add to a bowl with the chipotle in adobo sauce and toss to combine and season well with salt. Allow to marinate for an hour or overnight if you have time.
- Heat a non-stick frying pan over medium-high heat and add a splash of avocado oil. Fry the chicken on both sides until golden brown and cooked through. Be careful not to overcook it.
- To make the avocado lime crema, add all ingredients to a bowl of a small food processor and blend until smooth.
- Build your burrito bowl by adding ½ cup of cooked rice (or grain of choice), ¼ of the chicken strips, ¼ of the corn cut from the cob, and any other ingredients you would like to add as per the recipe.
- Garnish with extra lime wedges, fresh coriander, and avocado lime cream as well as sliced fresh avocado.
Servings: 4