Chicken Burrito Bowls Recipe | Simple Home Edit

Ingredients

• 400 g (14 oz) boneless, skinless chicken breast, diced (approximately 2 cm/¾ inch pieces)
• 3 tbsp olive oil
• 1 tsp freshly minced garlic
• 1 tsp sea salt flakes
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tbsp tomato paste (concentrated puree)
• 1 tbsp diced chipotle chilli in adobo sauce (can be substituted with 1 tsp smoked paprika, or left out completely)
• 2 tomatoes, finely diced (or 200 g/7 oz grape or cherry tomatoes, quartered)
• 1 small onion, finely diced
• ⅓ bunch coriander (cilantro), finely shredded, plus extra for garnish
• ½ tsp sea salt flakes
• Juice of ½ lime
• 450 g (1 lb) packet microwave rice (long-grain or brown rice, or Mexican)
• 1 avocado, mashed
• 1 cup corn kernels (fresh, frozen or canned)
• 1 cup (180 g) canned black beans, rinsed and drained
• 100 g (3½ oz) corn chips
• 1 jalapeno, sliced (optional)
• Lime wedges (optional)
• ½ cup (125 g) whole-egg mayonnaise (see note 1 about dairy-free)
• 1 tbsp diced chipotle chilli in adobo sauce ( can be substituted with ½ teaspoon smoked paprika)
• ¼ tsp cracked black pepper
• 1 tbsp lime juice