Mexican burrito bowl with papaya salsa
Recipe collaboration with Live Love Nourish
Ingredients:
1 large chicken breast
1 tsp smoked paprika
1/2 tsp cumin
1 tbsp extra virgin olive oil
1 large corn cob
1 cup cooked brown rice (or quinoa, wild rice)
1/2 cup red kidney beans, rinsed and drained
1 tbsp tomato salsa
1 cup iceberg lettuce, shredded
1 avocado, chopped
Papaya Salsa
1/4 Ruby Rise red papaya, deseeded, diced small
1 lime, juiced
1/4 small red onion, finely diced
Fresh coriander, chopped
To serve:
Unsweetened coconut yoghurt
Fresh coriander
Lime wedges
Method:
In a mixing bowl, combine extra virgin olive oil with paprika and cumin.
Add chicken and coat. Set aside whilst you pre-prepare remaining ingredients.
Cook brown rice. Drain well. Add salsa and red kidney beans. Mix through and set aside.
Heat grill pan, BBQ (or frying pan) and cook chicken 4-5 mins each side until cooked through and char marks. Add corn cob and grill until charred. Set chicken aside to rest. Slice thickly. Cut off corn kernels and set aside.
Make papaya salsa by gently mixing ingredients to combine.
Assemble burrito bowls with brown rice/ red kidney bean mixture, corn kernels, lettuce, avocado, chicken and top with papaya salsa.
Finish with a dollop of yoghurt, fresh coriander and lime wedges
