Lunch
40 min
High proteinMeal prepBudget
Chicken Burrito Bowl
Smoky fajita chicken, rice, beans and crunchy salad. Batch it on Sunday for four easy lunches.
Time40 min15 prep · 25 cook
Serves4portions
Energy585kcal / serving
Cost£2.48per serving
Ingredients 9
| Ingredient | Amount | Where to buy | Price |
|---|---|---|---|
| Chicken breast fillets | 1 kg | Aldi | £5.99 |
| Basmati rice | 300 g | Tesco | £2.15uses 30% · £0.65 |
| Black beans, tinned | 400 g | Sainsbury's | £0.75 |
| Sweetcorn, tinned | 198 g | Tesco | £0.55 |
| Red onion | 1 | Lidl | £0.89uses 33% · £0.29 |
| Fajita seasoning | 1 sachet | Asda | £0.65 |
| Limes | 2 | Tesco | £0.90uses 50% · £0.45 |
| Light soured cream | 100 g | Tesco | £0.95uses 33% · £0.31 |
| Iceberg lettuce | ½ | Aldi | £0.59uses 50% · £0.29 |
| Shopping basket (full packs) | £13.42 | ||
| Per serving (4) | £2.48 | ||
Method 5 steps
-
1
Rinse the rice until the water runs clear, then simmer for 12 minutes and leave covered.
12 min -
2
Slice the chicken into strips and toss with the fajita seasoning and a squeeze of lime.
-
3
Fry the chicken in a hot pan with a little oil spray for 8–10 minutes until cooked through.
10 min -
4
Warm the drained beans and sweetcorn in the same pan for 3 minutes.
3 min -
5
Divide rice, chicken, beans and corn between 4 tubs. Top with lettuce, red onion, soured cream and lime.
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