Chipotle Chicken Salad Bowl



Online Recipe Book by Jade Mottley

Serves: 2

Prep: 20 mins

Cook: 15 mins


Nutrition per serving:

605 kcals 17g Fats

74g Carbs 49g Protein

  • Gluten Free

  • High Protein (over 20g per serving)




For the chicken:

  • 2 chicken breasts (5oz./150g each)

  • 1 tbsp. coconut oil

  • juice of 1/2 lime

  • 2 tbsp. taco seasoning

  • 2 tsp. tomato paste

For the bean salad:

  • 1 red sweet pepper, chopped

  • 1 medium tomato, chopped

  • 1 small red onion, diced

  • 5 oz. (140g) sweetcorn, drained

  • 5 oz. (140g) black beans, drained

  • Few handfuls Romanian lettuce, chopped

  • 2 green onions, chopped

  • bunch of coriander, chopped

  • 2 tbsp. natural yoghurt


For the rice:

  • 8.8 oz (250g) cooked white rice

  • 1/2 lime, zest only

  • bunch of coriander, chopped

Method:

  1. In a bowl, mix the ingredients for the chicken marinade, then add in the chicken breast and cover well

  2. Marinade in the fridge for at least 15 minutes (or overnight)

  3. In the meantime, make the bean salad by mixing all the salad ingredients apart from the yoghurt

  4. Season with salt and pepper

  5. Heat the oil in a pan to high heat and cook the chicken 5 mins on each side

  6. Take off the heat and set aside

  7. Once ready to serve chop into pieces

  8. To prepare the rice mix in the chopped coriander and lime peel into the cooked rice

  9. Assemble the salad

  10. Divide the rice and bean salad between two bowls, then top with the cooked chicken

  11. Serve with 1 tbsp. of natural yoghurt.

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© 2019 by Jade Mottley.