Burrito Bowl
Another great lunch prep meal, this one is carb less, so you know its healthy
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 254kcal
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
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
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