Chicken Burrito Bowl Recipe for Your Coconut Bowl

Burrito Bowls

This Mexican-style Burrito Bowl is loaded with mixed greens, beans, corn, tomatoes, pan-seared chicken, Greek Yogurt and out-of-this-world guacamole! I mean look at all those beautiful colors.


  • 1 teaspoon butter.
  • cob of corn, husk removed.
  • 1 tablespoon coconut oil.
  • small onion, thinly sliced.
  • clove garlic, crushed.
  • 2 teaspoons ground cumin.
  • 2 teaspoons sweet paprika.
  • 1/2 teaspoon cayenne pepper.
  • Pinch of sea salt.
  • 200g roast chicken, shredded.
  • Lebanese cucumber, finely diced.
  • red capsicum, finely diced.
  • small avocado, cubed.
  • 1 cup coriander leaves, roughly chopped.
  • Juice of 1 lime.
  • 2 cups iceberg lettuce, shredded.
  • 1/2 cup grated cheddar cheese.
  • lime wedges, to serve.


  1. Brush corn with butter and cook in a char-grill pan or under grill until charred. Cool slightly. Remove kernels safely and set aside. Throw away cob.
  2. Heat oil in a medium sized frying pan and add onion. Cook for 5 minutes until softened.
  3. Add garlic, spices and salt and cook for 2 minutes or until fragrant. Stir through chicken. Cook for 5 minutes or until heated through.
  4. While your chicken and onion are simmering, combine cucumber, capsicum and corn in one bowl.
  5. In another bowl create a speedy guacamole mixture by using avocado, coriander and lime juice together.
  6. Divide lettuce between two coconut bowls or a container for tomorrow's lunch if you don’t want to share.
  7. Divide chicken, salad mix and avocado evenly between the two. Sprinkle with cheese and serve with lime wedges.

By Yumna Jawa

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