Chicken Burrito Bowl

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 499kcal


  • 80 g white rice (raw weight)
  • 240 g diced chicken breast (can swap for prawns/tofu)
  • 100 g avocado
  • 100 g tinned black beans or beans of choice (drained and rinsed)
  • 100 g tinned sweetcorn (drained and rinsed)
  • 30 g light grated cheese
  • 1 handful chopped lettuce
  • 10 g Mexican seasoning
  • Salt & pepper
  • 1 kcal spray


  • Cook your rice according to packet instructions.
  • Meanwhile, heat a pan on a medium heat and spray well with 1 kcal spray.
  • Add your diced chicken breast to the pan and cook until white throughout and browned on all sides
  • Shake on the Mexican seasoning and stir well to evenly coat the chicken.
  • Remove the chicken from the heat and leave aside while you get everything else ready.
  • Mash your avocado in a bowl and season with salt and pepper.
  • Add your lettuce to each bowl.
  • Top with the rice and chicken.
  • Top with the black beans and sweet corn.
  • Sprinkle on your grated cheese and top with your favourite salsa or hot sauce.
  • To make four portions, just double the recipe. If you are making this as a meal prep option, add the avocado and lettuce just before serving to keep it fresh.
  • To make a lower calorie option, swap the rice for extra lettuce or cauliflower rice.


Serving: 1serving | Calories: 499kcal | Carbohydrates: 50g | Protein: 41g | Fat: 14g