Mexican Chicken and Halloumi Burrito Bowl
This simple Mexican Chicken and Halloumi Burrito Bowl is perfect as it can make a lot, and you may have it for lunches a couple of days a week. Plus, you only need to pack a fork and have access to a microwave to reheat it!This Mexican Chicken and Halloumi Burrito Bowl dish is effortless, packed with flavour, and gets many veggies and solid protein and fats. I had this for lunch with half an avocado on the side, and it was perfect. It can be garnished with lemon juice to lift the flavours. I’d highly recommend it! It also works well as a quick dinner!
Ingredients
- 1 tablespoon olive oil (or coconut oil)
- 3 cloves garlic
- 1 small onion
- 1 cup bulgar wheat
- 1 medium courgette diced
- 1 cup mushrooms sliced
- ½ medium red pepper diced
- ½ cup sweetcorn
- 2 cups kale stems removed and roughly chopped
- 8.8 oz halloumi diced into 1cm cubes
- 2 cups chicken cooked chicken breast, shredded or diced (or use raw chicken breast, diced)
- 1 teaspoon smoked paprika (adjust to taste)
- 1 teaspoon cumin (adjust to taste)
- 2 tablespoons coriander (cilantro) fresh, roughly chopped
- Himalayan pink salt to taste
- ground black pepper to taste
- 1 medium lemon (juiced) optional
Instructions
- Pour the bulgar wheat into a bowl of boiling water (follow the instructions on the packet!) and cover.
- Heat the coconut oil (or olive oil) in a large frying pan over medium heat. Add the diced onion and minced garlic and sauté for 3-4 minutes until soft and lightly golden.
- Add in the halloumi and cook on low heat; turn over regularly until it’s crispy and lightly brown on the outside.
- If using raw chicken, add the diced chicken breast first and cook for 5-6 minutes over medium heat, stirring occasionally, until cooked through and no longer pink inside. Then add the courgettes, mushrooms, red pepper, sweetcorn, and kale. Stir to combine, reduce heat to low, cover with a lid, and cook for 5-7 minutes until the vegetables are tender. If using pre-cooked chicken, add it together with the vegetables.
- Add in your paprika, cumin, salt and pepper to your desired taste.
- Once vegetables and chicken are cooked, sprinkle on the coriander and mix in the bulgar wheat.
- Divide the mixture among three bowls. Squeeze fresh lemon or lime juice over each serving if desired, and serve immediately — or portion into airtight containers for meal prep.
Nutrition
Calories: 538kcalCarbohydrates: 40gProtein: 33gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 3mgSodium: 1607mgPotassium: 963mgFiber: 11gSugar: 8gVitamin A: 2544IUVitamin C: 75mgCalcium: 953mgIron: 5mg
We'd love to know if you enjoyed this recipeRate this Recipe !
