Chicken and Rice Naked Burrito Bowl (Serves 1) Calories: 433
P - 49g, C - 30g, F - 13g Ingredients 120g chicken breast, sliced 10g taco seasoning, I used @physiquecheftaco seasoning 50g red capsicum, sliced 50g green capsicum, sliced 50g yellow capsicum, sliced 20g red onion, sliced 20g tomato salsa Coconut oil spray Salt and pepper Serve with: 40g avocado, mashed 20g no fat plain greek yoghurt 1/2 cup brown rice (pre cooked) Wedge of lime Optional: crushed peanuts
Method 1. Preheat the oven fan forced to 180 degrees. 2. Line a baking tray with foil or baking paper. 3. Place the chicken on the baking tray, sprinkle evenly with taco seasoning and top with tomato salsa. 4. Place in the oven and cook for 5 minutes. 5. After 5 minutes pull the tray out of the oven and place the capsicum and red onion on it (next to the chicken). Spray them with coconut oil, season with salt and pepper and place back into the oven for 12-15 minutes. 6. Pre-cook the brown rice as per the packet instructions. 7. Once the veggies and chicken are cooked, let the chicken cool down for a couple of minutes before slicing up. 8. Grab a serving bowl and place rice at the bottom, followed by the capsicum and red onion, then the chicken. 9. Top with mashed avocado, a dollop of yoghurt and a wedge of lime. Optional: Scatter a teaspoon of crushed nuts over the top to finish.