Chicken Burrito Bowl
PREP TIME 10 minutes
COOK TIME 15-20 minutes
1 packet Old El Paso Burrito Spice mix
Juice of 1 Lime
Pinch of Tasman Sea Salt
200ml Meander Valley créme fraiche
500g Nichols ethical free-range chicken breast, chopped
2 tbsp Pukara olive oil
½ cup celery, chopped
1 red onion, diced
1 garlic clove, finely diced
1 green chilli, sliced
1 red chilli, sliced
1 bunch kale, roughly chopped
1 can Old El Paso Mexe Beans, partly drained
Corn chips (optional)
½ bunch coriander
In a bowl add spice mix, lime juice, salt, créme fraiche and mix together. Toss chicken through the sauce.
In a pan over medium to high heat add the olive oil. Once the oil is hot, add in the chicken and cook for 5 to 10 minutes. Add celery, red onion, garlic, chilli, kale, mexe beans and stir. Continue to cook for a further 5 minutes.
To serve, plate with a side of corn chips and garnish with coriander.