- Naked Chicken Burrito Jars.jpg (29.34 KiB) Viewed 437 times
Ready in: 35 minutes
Serves: 2
No nutritional information available.
Ingredients
- 140g (4¾oz) dried rice
- 1 small red onion, halved and sliced
- 2 medium skinless and boneless chicken breasts, cut into short, thin strips
- 1 red pepper, deseeded and sliced
- ½ tsp hot smoked paprika
- ½ tsp ground cumin
- Low calorie cooking spray
- 150g (5oz) tinned borlotti beans, drained and rinsed
- A few lettuce leaves, shredded
- 100g (4oz) tinned sweetcorn, drained
- 1 tomato, diced
- 2 spring onions, sliced
- 40g (1½oz) pickled jalapeno chillies, drained and roughly chopped
- 4 tsp lime juice, plus slices to serve
- 2 tbsp chopped fresh coriander, plus a few sprigs
- 4 heaped tbsp fat free natural Greek yogurt
- Pinches of salt
Method
1. Cook the rice according to the pack instructions, then drain and spread it out on a plate to cook quickly.
2. Meanwhile, put the onion, chicken, red pepper, paprika, cumin and a little seasoning in a bowl and toss well. Spray a non stick frying pan with low calorie cooking spray and place over a high heat. Stir fry the chicken mixture for 4 - 5 minutes or until the chicken is cooked through. Set aside to cool.
3. Divide the rice between 2 x 500ml clip top jars, then add layers of the beans, shredded lettuce and the chicken mixture. Press it all down lightly, then add the sweetcorn, tomato, spring onions and pickled chillies and drizzle with the lime juice. Add coriander sprigs and lime slices and seal the jar.
4. Mix the yogurt with the chopped coriander and a pinch of salt and divide between 2 sealable pots.
5. Cover and chill until you are ready to eat. You can enjoy it straight from the jar, though it is easier to tip it all into a bowl.
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