Pulled Chicken Burrito Bowl (LC)
Ingredients
1 tsp olive oil
1½ tsp of chipotle seasoning* (or to taste)
1 chicken fillet or two large chicken thighs (skin removed)
1 small onion, roughly chopped
½ avocado, cut into cubes
1 tbsp sweetcorn
1 carrot, grated
1 tomato, cut into cubes
1 cup of lettuce or rocket leaves, roughly chopped
1 tbsp full-fat Greek yoghurt
Drizzle of sriracha sauce (optional)
* Can also use cajun seasoning or make your own seasoning using a mix of chilli powder, paprika powder and garlic powder (even amounts of each)
Instructions
Preheat the oven to 200 °C / 180 °C Fan (400 °F) Gas 6.
Mix the olive oil with 1 tsp of the chipotle seasoning and rub it into the chicken.
Place the chopped onion in the bottom of an oven-proof dish and place the chicken on top.
Cover with tin foil (aluminium foil) and place in the preheated oven for 15 minutes.
After 15 minutes remove the foil and cook for another 15 minutes or until the chicken is cooked through.
While the chicken is cooking, prepare the salad ingredients.
To make the dressing, combine the Greek yoghurt with the remaining ½ tsp of chipotle seasoning in a small bowl.
Remove the chicken from the oven and while still hot, use two forks to pull or shred the chicken apart, leave to one side to cool.
Assemble in a bowl placing the salad ingredients around the sides and the chicken in the centre.
Place a dollop of the dressing on top and drizzle over some sriracha sauce (optional)
Note: This recipe could also be a dinner served along with rice for a medium (30-40g) or high carbohydrate (>40g) meal.
