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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

  1. 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.
  2. 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.
  3. Divide into 4 and add chopped cos lettuce, cucumber, tomatoes, corn kernels and chicken to the main compartment of the meal prep containers.
  4. Add the avocado to the smallest compartment, cook the Mexican rice and divide equally into the remaining compartment.
    Stack in the fridge to go.