Pulled chicken burrito bowl with guacamole

Pulled chicken burrito bowl with guacamole: spiced chicken, black beans, coriander and lime rice, pico de gallo and creamy avocado, all in one bowl.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 750 kcal per serving
• Protein: 44 g
• Fat: 30 g
• Carbs: 72 g

Ingredients

• 400g chicken breast
• 1 tin of black beans (240g)
• 2 avocados
• 2 tomatoes (for the pico de gallo)
• 1 red onion
• 2 unwaxed limes
• 150g rice (uncooked)
• 100g soured cream
• 1 tbsp olive oil
• Coriander
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chilli flakes
• Salt
• Pepper

Method

You’ll need: frying pan · sieve

1. Cook the rice for 15–20 min, then toss loosely with lime juice and chopped coriander. Leave briefly so it takes on the flavour.
2. Season the chicken with cumin, paprika, chilli flakes, salt and pepper. Fry in olive oil over a medium heat until cooked through, then leave to rest briefly.
3. Pull the cooked chicken into fine shreds with two forks. That way it soaks up the spices and pan juices especially well.
4. For the guacamole, mash the avocados and stir in lime juice, chopped red onion, salt and pepper. For the pico de gallo, mix the tomatoes with red onion, coriander, lime juice and salt.
5. Rinse the black beans and warm them briefly, or use them at room temperature. If you like, season lightly with salt, pepper and a little lime juice.
6. To serve, spoon the rice into bowls and top with the pulled chicken, black beans, guacamole, pico de gallo and soured cream. Finish with coriander and lime wedges.

Good to know

A bowl like this feels like a really good after-work dinner. Warm, fresh and creamy all at once. And yes: the combination simply works, every time.

Swaps

Soured cream → Greek yoghurt (more protein) | Rice → quinoa (more fibre and a little more plant protein) | Black beans → kidney beans (similar fibre content) | Chicken breast → skinless chicken thighs (juicier, a little more iron and zinc)

Allergens

Contains milk (soured cream). Without too much chilli the bowl usually suits children well; in pregnancy it's suitable as long as the chicken is cooked right through and the dairy products are pasteurised.