Burrito Bowl with Grilled Chicken

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 15 mins

Cook: 15 mins

Nutrition per serving:

443 kcals 36g Fats

47g Carbs 34g Protein

  • High Protein (over 20g per serving)

  • Gluten Free


  • 14 oz. (400g) brown rice, cooked

  • 1 tbsp. coconut oil

  • fajita spices

  • 14 oz. (400g) chicken breast

  • 2 tomatoes, chopped

  • 1 avocado, sliced

  • 3.5 oz. (100g) iceberg lettuce, sliced

  • 14 oz. (400g) canned kidney beans in chili sauce

  • 4 tbsp. natural yogurt

  • 4 tbsp. salsa


  1. Prepare the rice earlier or use left overs

  2. In a bowl, mix the oil and spices, then cover the chicken with the mixture

  3. Heat a non-stick frying pan over medium heat and fry the chicken until cooked throughout, then set aside for a few minutes to cool

  4. Once cool, slice the chicken breasts and assemble the bowl

  5. Divide the rice between 4 bowls, next add the lettuce, chopped tomato, chili beans and chicken Finally, top with a dollop of yoghurt and salsa


For a vegetarian option use some grilled smoked tofu

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© 2019 by Jade Mottley.