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Chicken & cauliflower rice burrito bowl

Chicken & cauliflower rice burrito bowl

https://www.coop.co.uk/recipes/chicken-and-cauliflower-rice-burrito-bowl

Mexican food fan? Try this burrito bowl with a difference, thanks to the sweet and crunchy cauli rice

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    17%
    1459kj 349kcal
  • Fat
    Low 21%
    15g
  • Saturates
    Low 13%
    2.6g
  • Sugar
    Low 19%
    16.8g
  • Salt
    Low 24%
    1.43g

% of adult’s reference intake | Carbohydrates per serving : 25g

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Ingredients

  • 2 Co-op chicken breast fillets, sliced
  • Juice of 2 limes
  • 30g sachet Co-op fajita seasoning spice mix
  • 3 tbsp Co-op white wine vinegar
  • 1 small red onion, thinly sliced into rings
  • 200g savoy cabbage, thinly sliced
  • 1½ tbsp Co-op Irresistible cold pressed rapeseed oil
  • 2 mixed peppers, chopped
  • 1 large Co-op British cauliflower, trimmed and chopped into florets
  • 2 garlic cloves, crushed
  • 2 tomatoes, diced
  • 1 medium avocado, sliced
  • 198g can Co-op naturally sweet sweetcorn in water, drained
  • 1 tbsp chopped coriander

Method

  1. Put the chicken in a bowl, pour over half the lime juice and sprinkle with the fajita seasoning.
  2. Rub into the chicken until well coated, then cover and set aside to marinate at room temperature for 15 mins
  3. Meanwhile, in a small saucepan, heat the vinegar until steaming. Remove from the heat and add the red onion. Set aside to pickle for 10 mins, then drain
  4. Put the remaining lime juice into a bowl, add the cabbage and toss to coat. Season and set aside to soften
  5. Heat 1 tbsp of the oil in a large deep-sided frying pan over a high heat
  6. Add the marinated chicken and fry for 3-4 mins, until beginning to turn golden
  7. Add the pepper and cook for a further 3-4 mins or until the chicken has cooked through. Remove from the heat and set aside, keeping warm
  8. For the cauliflower rice, put half the florets into a food processor and pulse until roughly the size of grains of rice
  9. Tip into a large heatproof bowl. Repeat with the remaining florets. Stir through the garlic and the remaining ½ tbsp of oil. Season, then cover the bowl with cling film
  10. Cook in the microwave on high for 3-6 mins, stirring halfway, until soft
  11. To assemble, spoon the rice into the bottom of four bowls
  12. Work round each bowl adding the toppings, starting with the chicken and pepper, then the cabbage, tomatoes, avocado and sweetcorn
  13. Top with some of the pickled red onion and sprinkle with the coriander to serve

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