Recipe: Chicken Burrito Bowl

Loves, I have to admit.. lately when it comes to dinner I've been really really lazy. 

We've been so busy that once dinner time rolls around all I want to do is relax - so I whip up something as quick as humanly possible so that I can sit on my bum sooner ;P 

Luckily for me, I've come up with a few ridiculously quick and healthy weeknight dinners that taste really really good - so Jesse doesn't realise that I'm indeed being supremely lazy ;P 

Jesse loves mexican flavours and we always have rice cooked and ready to go in the fridge (usually it's brown, but this time SIL Mama had some white rice cooked up that I snatched ;P).

This chicken burrito bowl was actually a "use up what's in the fridge" meal as we were running pretty low on produce - but it totally worked and Jesse loved it! It can work with any vegetables or protein and is so simple to mix up and create a new dish every time.

I love all of the different colours and textures and it's even better when topped with creamy avocado or a dollop of plain greek yogurt or sour cream. Feel free to sprinkle on some cheese too, if you so desire!

As I said, this is often a "use up what's in the fridge"/lazy meal for as - and you can use whatever vegetables you have or love. Feel free to switch up the grains, we use whatever is leftover in the fridge, whether it be brown rice, white rice or quinoa and other grains. 

But let's get onto the recipe! >>>

Chicken Burrito Bowl serves 1, easily multiplied

 gluten free, low fat, clean eating friendly

1 serve cooked rice or grain of choice 

1 small zucchini, sliced

1 small tomato, sliced into wedges 

1/2 capsicum/bell pepper, sliced into strips 

Ground cumin 

1 clove of garlic, crushed

Ground oregano 

Ground cayenne pepper

Paprika 

Salt and pepper to taste

Other vegetables/ingredients you might like to use: corn, onion, beans, etc  

Now this is hardly a recipe as I never measure anything when cooking, so bear with me! 

Heat a grill pan or fry pan over a medium-high heat, spraying lightly with oil. 

Grill your vegetables until browned, flipping and grilling the other side. 

Meanwhile, cook your chicken in a small pan with the garlic, cumin, oregano, paprika, salt and pepper and cayenne. I just use a dash of each - but a little bit more cumin. 

Heat up your rice and place in a bowl or on a plate. 

Add on your grilled vegetables and cooked chicken, topping with avocado or Greek yogurt/sour cream if desired. 

But tell me, what cuisine do you like best? Italian? Mediterranean? Asian? Mexican? 

I have to say, I'm too much of a flavour mixer to like any one cuisine - I guess you could call my way of eating SIL Cuisine? :P