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Cartel Chicken Bowl

15 Minute Cartel Chicken Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 15 minutes


 

Ingredients

Fresh Ingredients

  • 1 Lime, juiced

  • 2 Tomatoes, diced

  • 2 Chicken Breasts

Cupboard Ingredients

  • 2 Teaspoons Ground Coriander

  • 2 Teaspoons Ground Cumin

  • 2 Tablespoons Tomato Paste/Puree

  • 2 Tablespoons Chipotle or Harissa Paste

  • 50g Basmati Rice per person, dry weight

  • 340g Canned Sweetcorn

  • 1 Teaspoon Olive Oil

Optional Ingredients

  • 2 Spring Onions, sliced

  • 1 Red Chilli, sliced

  • 1 Bunch Coriander, chopped

Method

  1. Heat a large non-stick pan with 1 teaspoon of olive oil in, when hot add the chicken and sprinkle over the dried spices. Cook for around 4-5 mins each side until nicely browned.

  2. When brown add the chipotle and tomato paste, cook for 30 seconds more, then add 300ml of boiling water, cover with a lid and cook for a further 15 mins.

  3. Meanwhile, add the sweetcorn, tomatoes, chilli, spring onion and half the coriander. Squeeze the lime juice over and mix well. Set aside for later.

  4. Once the chicken is done, shred it with a fork and mix it into the remaining juices in the pan, Heat the rice according to the package instructions then transfer to a bowl, add the remaining coriander and mix well.

  5. Divide the rice between plates and top with the shredded chicken and the corn salsa on the side.


 

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Rosie ❤️

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