I’m becoming mildly obsessed with all things Mexican lately. These paprika chicken burrito bowls allow me to indulge this obsession without suffering a food coma afterwards. They’re also pretty quick and easy to put together which I’m loving at the moment as I’m knee-deep in exam fear and cooking can easily turn into 3 hours of procrastination 😉
If you’re wondering exactly what a burrito bowl is, it’s essentially all the ingredients of a burrito, without the tortilla. I know, revolutionary… Obviously you can pretty much add whatever you went but I stuck to the basics: paprika chicken, rice, salsa & avocado. Oh, and don’t forget the sauce! The sweet, salty and spicy sauce brings the whole thing together. There would be a photo of it but I haven’t quite mastered the pour shot (aka food bloggers nemesis) yet!
If you really want to take things to the next level, how about adding some extras to your paprika chicken burrito bowls. I’m thinking jalapenos, sour cream, tortilla chips, cheese – OK, now I’m hungry!
- 2 chicken breasts
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp chilli powder
- 250g cooked rice (about 120g dry)
- 1 avocado, sliced
- 150g tomatoes
- 1 small red onion, finely chopped
- a handful coriander, chopped
- 1/2 a lime (juice of)
- pinch of salt
- 100ml bbq sauce
- 2 tbsp worcester sauce
- tabasco sauce (to taste)
- Pre-heat oven to 180c. Combine spices and oil to form a paste and rub over the chicken breasts. Bake for 25-30 minutes until cooked right through.
- While the chicken is cooking, make the salsa. Chop the top off each of the tomatoes and scoop out the seeds, and discard. Dice the tomatoes and red onion and combine in a bowl with the coriander, lime juice and salt.
- Once the chicken has cooked, add the cooked rice, salsa, chicken and sliced avocado to a bowl. Whisk the sauce ingredients together and pour over.