This is a Mexican style dish, incorporating most of the ingredients from a burrito, with a few less calories. Its fresh, tasty and filling. Perfect made in a big batch, to serve for lunch during the week.
Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.
4 Skinless chicken thighs, chopped into bite sized pieces
1 cup Chorizo, chopped into bite sized pieces
2 cups Brown rice
1 Tin of organic black beans
2 cups Cherry tomatoes, washed and sliced into quarters
2 tbsp Smoked paprika
1 small bunch Fresh corriander, chopped
3 Spring onions, washed and sliced
2 Lime, juiced and zested
1 Avocado, peeled and diced
1 Chicken stockpot
Boil the rice in stock until cooked, drain and then set aside;
Make the chicken marinade by mixing smoked paprika, zest of one lime, seasoning and 2 tbsp olive oil. Mix thoroughly and add in the chopped chicken and stir through;
In a frying pan, heat a pan over a medium heat, with a tbsp of olive oil and fry the chorizo for 5 minutes, or until brown, and set aside. In the empty pan, add in the chicken and fry for 5-8 minutes until cooked through;
Mix the cooked chicken, rice, beans, tomatoes, spring onions, avocado, lime, coriander and chorizo. Then season and add the remaining olive, mix. Serve.