In under 30 minutes you can have this quick and easy Pulled Chicken Burrito Bowl on the table. It’s made with chicken breast, slathered in Old Elpaso taco seasoning, baked in the oven for 25 to 30 minutes, then pulled apart using two forks.
500grams/1 pound Skinless Chicken Breastapprox. 2 large
1cupOld Elpaso Salsa
1packet Old Elpaso Burrito Seasoning
2cupsCooked Brown Rice
1 ½cupsBlack Beans
1 ½cupsCherry TomatoesSliced into quarters
½cupSweet Corn
½cupCucumberdiced
½Red onionfinely diced
1Avocado
1Lime
Sour Cream
2tablespoonsolive oil
Instructions
Preheat Fan oven to 180 degrees C or 350 degrees F.
Chicken: Chop your chicken breasts into 3 large chunks each.
In a large bowl, place the chicken, olive oil, and burrito seasoning. Use our hands to mix the seasoning and oil into the chicken so its thoroughly coated.
Transfer the chicken to a baking tray (if using a non stick tray, use a little more oil before placing chicken in)
Bake for 30 minutes – 180 degrees C/320 degrees F
Remove chicken and use 2 forks to shred the meat in the baking tray.
Make guacamole: mash up the avocado and add in the diced onion. Stir through, add a squeeze of lime juice and salt to taste.
Assemble the Bowls: Place the brown rice on the bottom, and arrange on top in sections, the black beans, corn, chopped tomatoes, cucumber, and shredded chicken.
Add a little salsa to the side of the chicken, along with guacamole and sour cream. Serve immediately.