Chicken burrito rice bowls

All the delicious fillings from inside a burrito, without the hassle of wrapping it up! These bowls with zingy lime are fresh and nutritious.

30 minutes

Serves 4


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  • 4 (about 400g) chicken breast fillets
  • Olive oil, for grilling and dressing
  • 1 tsp (5ml) each paprika and cumin
  • Salt and milled pepper
  • 1 can (400g) corn kernels, drained and patted dry
  • 1 packet (200g) medley tomatoes
  • 1 packet (250g) snacking peppers
  • 1 can (400g) black beans or red kidney beans
  • 1 punnet (20g) fresh coriander, chopped
  • 3 limes
  • 3 cups (750ml) cooked white long-grain rice



  1. Drizzle chicken with oil and rub with spices. Season.
  2. Heat a griddle pan until almost smoking hot.
  3. Grill chicken until tender, cooked through and well-charred, about 8-10 minutes. Remove and slice.
  4. Wipe griddle pan clean, then toss corn on the grill until charred.
  5. Combine charred corn with tomatoes, peppers, beans and half the coriander in a bowl. 
  6. Dress with olive oil and juice of 1 lime. Season.
  7. Flavour rice with remaining coriander and juice and grated peel of 2 limes. Season well. 
  8. Serve chicken, rice and salad all together in serving bowls.


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