Are you feeling swamped with responsibilities now that you’re back to your normal routine after the holiday festivities? And you still want a make a family meal that hits all the right notes — especially the healthy ones? Well, let me introduce you to a delicious dish that you didn’t know you needed — the Chipotle Chicken Bowl. These bowls could become your new best friend, because they’re ready in under 30 minutes, great if you do meal prep and packed with healthy ingredients that’ll make your tastebuds tingle. Trust me, they’re a game changer!

Every bite from these bowls is like a party of flavours in your mouth. The marinated chicken paired with fluffy coriander and lime rice, garlic black beans and veggies is worthy of any restaurant menu. Top with avocado, a dollop of Greek yogurt and a fresh squeeze of lime, et voilà! You’ll have a simple to make delicious dinner for the family.

Ingredients (serves 4)

4 organic chicken breasts (cut into chunks)

For the Chicken Marinade:

• 2 tbsp Gran Luchito Chipotle Chilli Paste (available at large supermarkets and is free from rapeseed oil)
• 1 tub of organic Greek yogurt
• 2 tbsp lime juice
• 2 tsp Himalayan salt
• 2 tsp ground cumin
• Water (added to thin out the marinade so that it covers the chicken well)
• Chicken breasts (or thighs, depending on your preference).

For the Cilantro Lime Rice:

• 100g cooked organic long-grain rice
• 2 tbsp lime juice
• 50g fresh coriander (chopped)


For the Vegetables:

• 3 x organic sweet peppers (1 red, 1 yellow, 1 green), sliced
• 1 organic red onion, sliced
• Himalayan salt/pepper to taste
• Organic coconut oil for sautéing

For the Black Beans:

• Carton (or tin) of organic black beans — (don’t drain or rinse them, because you’re going to use the liquid for simmering them)
• 2 tsp ground cumin
• 2-3 garlic cloves, minced
• 1 tsp dried oregano

Directions

1. Use a food processor to blend the marinade ingredients until they’re smooth, then cover the chicken and let it marinate for about 20 minutes while you’re prepping everything else.

2. Add the spices to the beans and liquid, then simmer on a low heat.

3. Add the lime juice and coriander to the rice and mix well.

4. Sauté the chicken in the coconut oil in a frying pan until it’s cooked through and has come browning. Add the veggies to the pan and cook until soft.

5. Assemble the bowls by adding the rice to the bottom then layering the veggies, chicken and black beans. Top the bowl with fresh chopped avocado, organic Greek yogurt (or sour cream) and a squeeze of fresh lime juice.

I hope you enjoy this dish as much as my family and I do!!!

Love, Gaynor x