Smoky Chipotle Chicken Burrito Bowl

• 400 gboneless chicken thighs
• 240 gdrained black beans (from a 400 g tin), rinsed
• 1 x 250gpouch microwave rice
• 100 gcherry tomatoes, halved
• 40 gshredded iceberg lettuce
• 1 tspcumin
• 1 tspsmoked paprika
• 4 tbspsoured cream
• 1 tbspolive oil
• 2 tbspchipotle paste
• 1ripe avocado, sliced
• 1lime, cut into wedges
• 15 gcoriander, roughly chopped
• 30 ggrated cheddar
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Mix the chipotle paste, ¾ tsp of the cumin and all the smoked paprika with the olive oil in a bowl. Season the chicken thighs generously with salt and pepper, then turn them through the marinade until thickly coated. Leave to sit for 5 minutes while you get everything else ready.
2. 2Heat a wide frying pan over medium-high heat. Lay the thighs in a single layer; cook in two batches if necessary, keeping the first batch warm.
3. 3Cook for 6–7 minutes per side, reducing the heat if the spice paste catches. The thickest part must reach 75°C for 30 seconds; allow longer if needed. Rest on a board for 2 minutes, then slice into strips.
4. 4Meanwhile, tip the black beans into a small pan with the remaining ¼ tsp cumin, a splash of water and a good crack of salt and pepper. Warm through over a low heat for 3–4 minutes until glossy. Taste.
5. 5Ping the rice according to the packet, usually 2 minutes, and fluff with a fork. Stir a pinch of salt through.
6. 6Build the bowls: a base of hot rice, the sliced chipotle chicken and glossy beans loosely spooned over it. Tuck the avocado, halved cherry tomatoes and shredded iceberg between them, letting the ingredients overlap naturally. Shower with grated cheddar so it just begins to melt against the hot chicken.
7. 7Finish each bowl with generous spoonfuls of soured cream, a scatter of chopped coriander, and a good squeeze of lime juice over the chicken; the acid lifts the smoke and cuts the richness of the cheese and avocado. Tuck the remaining lime wedges in for squeezing at the table.

Per serving

kcal

459

protein

30.7g

fibre

9.6g

carbs

40.7g

fat

19.5g