The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
15ml hot honey(honey, chilli extract)
- 1 avocado
- 2 romano pepper
- 2 tbsp tomato purée
-
1 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
- 600g diced British Free Range chicken breast
- 1 handful of fresh coriander
-
140g sweetcorn(sweetcorn, water, salt)
- 1 unwaxed lime
- 200g baby tomatoes
- 1 onion
-
200g brown rice(100% Brown Rice)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 592Kcal |
| 557kJ | 2475kJ | |
| Fat | 4.6g | 21g |
| of which saturates | 1.0g | 4.5g |
| Carbohydrates | 13g | 58g |
| of which sugars | 3.0g | 13g |
| Protein | 10g | 45g |
| Salt | 0.11g | 0.48g |
| Fibre | 2.2g | 9.7g |
High protein
7 plants
Low sat fat
Chicken Burrito Bowl with Charred Corn Rice & Zesty Avocado Salsa
Fill your kitchen with the flavours of a Mexican fiesta. You'll sizzle free-range chicken with spicy Mexican spices and juicy tomatoes. Sweetcorn rice ups the fibre. A homemade avocado salsa - with a spritz of lime –brings the zing!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a measuring jug & a sieve
Get the rice on & char the corn
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Drain the sweetcorn
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until golden, remove from the pan and set aside
Salsa time
- Thinly slice the onion. Halve the tomatoes. Quarter the lime. Dice the avocado into 1cm chunks. Roughly chop the coriander
- In the medium bowl, combine the avocado, half the onion, half the tomatoes and half the coriander. Add the juice from the lime, 1 tsp olive oil, a pinch of salt and pepper. Set aside
Simmer the chicken
- Thinly slice the peppers
- Reheat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the chicken and cook for 7 mins, until golden. Season with salt and pepper
- Add the pepper, remaining onion and remaining tomatoes and cook for another 7 mins, until the chicken is cooked through
- Stir in the Mexican spice, hot honey, tomato puree and cook for 1 min, then pour in 200ml hot water. Bring to a boil and simmer for 3-4 mins, until the sauce thickens
Finish & serve
- Once the rice is cooked, return to the saucepan and stir through the charred corn. Season with salt
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken into bowls, with the corn rice and avocado salsa alongside. Scatter over the remaining coriander
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.