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Recipe
Chicken Burrito
Ingredients
- 4 tbsp of corn kernels
- 2 small cos lettuce, cut in half
- 3 small baby cucumber, chopped
- 3 small tomatoes, chopped
- 2 small avocados, cut in cubes
- 4 chicken thigh fillets, cut in chunks
- 2 tsp sweet smoked paprika
- 2 tsp ground cumin
- 3 tsp vegetable oil
- Coriander, garnish
- 500g Mexican microwavable rice
Instructions
- Preheat a medium pan over high heat with 1 tsp of oil. Place chicken in a bowl, sprinkle paprika, cumin and 2 tsp of oil. Season with salt and pepper.
- Mix well to coat, then place chicken onto the hot pan. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.
- Divide into 4 and add chopped cos lettuce, cucumber, tomatoes, corn kernels and chicken to the main compartment of the meal prep containers.
- Add the avocado to the smallest compartment, cook the Mexican rice and divide equally into the remaining compartment.
Stack in the fridge to go.