Chicken fajita burrito bowl recipe

Published 14 Feb 2022

If you are returning to work, this is a great one you can cook Sunday night and double the recipe if you want to have some lunches ready for the next few days. It doesn’t matter if you are working from home – it’s still a great idea to portion your meals so you have something prepped for lunch and don’t raid the fridge.

These salad bowls will provide around 3 servings of vegetables, which is fantastic. Guidelines currently recommend an average of 5 servings of vegetables per day. By not serving with rice, these bowls are low in carbohydrates, instead, you are filling up on the fiber from all the veg, the protein from the chicken and the healthy fats from the avocado dressing.

Give them a go, they won’t disappoint!

Serves 4

Chicken Marinade

500g chicken tenders

2 garlic cloves, crushed

1 tbsp lime juice (around ½ lime)

1 tbsp extra virgin olive oil

½ tsp chilli powder

1 tsp cumin powder

1 tsp paprika

½ tsp dried oregano

¼ tsp salt

¼ tsp black pepper

Avocado Dressing

1 ripe avocado

½ cup fresh coriander leaves

1 shallot

2 tbsp lime juice

2 tbsp Greek yoghurt

Tomato Salsa

2 Roma tomatoes, diced

¼ red onion, diced

Juice of half a lime

1 tbsp extra virgin olive oil

Pepper and salt

Salad Ingredients

Iceberg lettuce, sliced

Fresh corn, char grilled and sliced off the cob

Red capsicum, sliced

400g can black beans, drained

Kaleslaw or coleslaw

Jalapenos for a bit of extra spice!

METHOD

1. Place all marinade ingredients into a medium sized bowl, stir to mix well. Add chicken tenders, mix to coat. Refrigerate for between 15mins – overnight.
2. To make the avocado dressing, add avocado, coriander, shallot, and lime juice in a food processor and blend until smooth. Add Greek yoghurt and stir through. Set aside.
3. Combine all tomato salsa ingredients together in a small bowl and set aside.
4. Prepare salad ingredients and place to the side.
5. Preheat the oven to 220 degrees / 200 degrees fan forced.
6. Line a baking tray with baking paper and place the chicken tenders on the tray and put in the oven. Cook for 20-25 minutes until cooked through.
7. Once chicken is cooked, slice into pieces.
8. Prepare burrito bowls by adding to each bowl some of the salad, salsa, chicken, and top with avocado dressing.

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