Chicken burrito bowl 🌯 Ingredients (serves 2): For the chicken: 2 chicken breasts 1 tbsp extra virgin olive oil 2 limes, juiced 2 garlic cloves, minced 1 tsp chilli powder 1 tsp cumin 1 tsp smoked paprika Good pinch of salt and pepper Brushed with: 1 tbsp butter, melted 1 tbsp chopped coriander / parsley (I hate coriander don’t hate me) For the rice: 0.5 cup white rice 1 tbsp olive oil 1 garlic clove, minced 0.25 onion, diced 0.25 red pepper, diced 1 tbsp tomato puree 1 cup chicken stock 0.5 tsp smoked paprika 0.5 tsp cumin Pinch of salt and pepper For the sweetcorn: 1 tin sweetcorn 1 tbsp butter 1 tsp smoked paprika 1 tsp cumin Pinch of salt and pepper For the salsa: 1 red onion, diced 2 large tomatoes, diced 1 tbsp coriander / parsley Pinch of salt and pepper Served with: Smashed avocado Grated cheddar cheese Black beans (optional) Wedge of lime Pinch of coriander / parsley Firstly, make your rice by frying off the onion, garlic and red pepper until soft. Add the tomato puree, rice, chicken stock and seasonings. Bring to a boil, then reduce the heat to low for 10 minutes with the lid half off. Turn off the heat completely and cover with the lid to steam for an additional 10 minutes. It should then fluff up nicely with a fork. Next, marinate the chicken, then cook in the airfryer for 20 minutes at 200 degrees C, flipping half way through. When it’s nearly cooked, melt the butter and coriander / parsley together. Chop the chicken once cooked, then lightly brush with the butter. This is optional but keeps the chicken nice and tender and gives it a nice glaze. Also fry off your corn in a pan with the butter and seasonings on a medium heat for 5-10 minutes until golden. In the meantime, prepare your salsa, smashed avocado, grate the cheese and chop the lime. Serve and enjoy! #burritobowl #chickenburritobowl #viralburritobowl #highproteindinneridea #highproteindinner - @becky_bfit