Thursday 15 May 2014

(Slow Cooker) Chicken Burrito Bowl with Cauliflower Rice

This is basically all the fillings for a burrito but instead of being wrapped in tortillas, they are served in a big bowl...

 These bowls are so full of goodness and really rather filling. To make it lighter, I make cauliflower 'rice' instead of using ordinary rice.

I use my slow cooker for the chicken so it comes out lovely and moist and with a beautiful tang from being marinated whilst cooking in the orange juice.

(Serves 2)

For the chicken -
2 chicken breasts
1 tsp thyme
Pinch of salt
Pinch of paprika
200ml orange juice
Juice of half a lime

For the cauliflower rice-
1/2 small cauliflower head
Juice of half a lime
Pinch of salt
Pinch of thyme
1 small red onion, chopped 
3 tbsp oil

To serve -
4 tbsp guacamole
1 orange pepper, deseeded and sliced
2 handfuls spinach
60g grated cheddar cheese
1/2 a 400g tin black beans (in water)
80g cooked sweetcorn
1 lime, cut into wedges

Place the chicken, thyme, salt, paprika, orange juice and lime juice in your slow cooker and cook on high for about 3 hours. Once done,  remove the chicken from the remaining liquid and shred with forks.

Cut the cauliflower into floret's and place them in a food processor, whizz until it resembles rice.

Heat the 3 tablespoons of oil in a large frying pan, add the onion, cauliflower, lime juice, salt & thyme and stir fry for 10 -15 minutes until it has softened and become slightly golden.

Meanwhile, tip the contents of the beans tin into a small sauce pan, bring to the boil then simmer for 3 minutes.

Assemble as you like, dividing everything between two large bowls.

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