Burrito Bowl
Another great lunch prep meal, this one is carb less, so you know its healthy
Servings: 4
Calories: 254kcal
Ingredients
Fajita Chicken Mix
- 200 g Chicken or Meat replacement
- 1 onion diced
- 2 capsicum chopped
- 2 tsp olive oil
- 1 packet Taco spice mix
- 8 mushrooms quartered
- 1 can kidney beans
Corn Salsa
- 3 Corn on the cob
- 1 red onion Diced
- 1 bunch coriander Leaves chopped, discard stems
- 2 limes zested and juiced
- 1 red chilli Sliced half lengthways, remove seeds and slice
- 200 g cherry tomatoes Quartered
- 1 tbsp extra virgin olive oil
Instructions
Fajita Mix
- Fry the Chicken, Mushroom, Onion, Capsicum in oil all together in a frying pan or wok
- Add the taco spice mix and continue to fry the mix together until cooked
- rinse the kidney beans, and add to the side
Corn Salsa
- Put the Corn Cobs in a griddle pan, and fry on a high heat until corn starts to caramelise, then cut the corn off the cob.
- put all the ingredients in a bowl and mix together
- Serve both parts together in a bowl
Nutrition
Calories: 254kcal | Carbohydrates: 38g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 1248mg | Potassium: 1025mg | Fiber: 8g | Sugar: 16g | Vitamin A: 3696IU | Vitamin C: 135mg | Calcium: 51mg | Iron: 3mg
