Chicken Burrito Bowl
Dunnes Stores
Dunnes Stores
Recipe - Beacon Court
Chicken Burrito Bowl
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
2 limes
2 red onions, finely sliced
1 tablespoon olive oil
450g Dunnes Stores chicken thighs
½ pack of Dunnes Stores Taco Seasoning
2 bags Dunnes Stores Boil in Bag Easy Cook Rice
2 avocados, sliced
1 red pepper, sliced
250g cherry tomatoes, halved
Salt
Freshly ground black pepper
Fresh coriander leaves to garnish (optional)
Directions
INGREDIENTS
- 2 limes
- 2 red onions, finely sliced
- 1 tablespoon olive oil
- 450g Dunnes Stores chicken thighs
- ½ pack of Dunnes Stores Taco Seasoning
- 2 bags Dunnes Stores Boil in Bag Easy Cook Rice
- 2 avocados, sliced
- 1 red pepper, sliced
- 250g cherry tomatoes, halved
- Salt
- Freshly ground black pepper
- Fresh coriander leaves to garnish (optional)
METHOD
- Squeeze one and a half limes into a small bowl. Slice the remaining half into 4 wedges.
- Place the red onions and lime juice in a bowl with a big pinch of salt. Stir well and set aside for as long as possible.
- Preheat the oven to 180°C/160° fan.
- Heat the olive oil in a frying pan over a high heat.
- Place the chicken in a roasting tin and remove the skin.
- Sprinkle the chicken with the taco seasoning and turn in the seasoning to coat.
- Roast in the oven for 40 minutes, then shred the chicken with two forks.
- Meanwhile, cook the boil in the bag rice in a pot of boiling water for 16-17 minutes, then drain.
- To assemble, place a portion of chicken in each bowl. Place some rice beside the chicken. Arrange the vegetables and beans in each bowl. Top with the pickled onion and some coriander leaves if using. Place a lime wedge in each bowl and serve.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 2 limes
- 2 red onions, finely sliced
- 1 tablespoon olive oil
- 450g Dunnes Stores chicken thighs
- ½ pack of Dunnes Stores Taco Seasoning
- 2 bags Dunnes Stores Boil in Bag Easy Cook Rice
- 2 avocados, sliced
- 1 red pepper, sliced
- 250g cherry tomatoes, halved
- Salt
- Freshly ground black pepper
- Fresh coriander leaves to garnish (optional)
METHOD
- Squeeze one and a half limes into a small bowl. Slice the remaining half into 4 wedges.
- Place the red onions and lime juice in a bowl with a big pinch of salt. Stir well and set aside for as long as possible.
- Preheat the oven to 180°C/160° fan.
- Heat the olive oil in a frying pan over a high heat.
- Place the chicken in a roasting tin and remove the skin.
- Sprinkle the chicken with the taco seasoning and turn in the seasoning to coat.
- Roast in the oven for 40 minutes, then shred the chicken with two forks.
- Meanwhile, cook the boil in the bag rice in a pot of boiling water for 16-17 minutes, then drain.
- To assemble, place a portion of chicken in each bowl. Place some rice beside the chicken. Arrange the vegetables and beans in each bowl. Top with the pickled onion and some coriander leaves if using. Place a lime wedge in each bowl and serve.