Burrito bowl


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Serves: 12

Category: Savoury meals


  • 2 raw chicken breasts
  • ½ packet taco seasoning mix
  • Cooking spray
  • 1 ½ cups corn kernels
  • 1 red capsicum
  • Handful of coriander
  • 1 lime
  • 1 ripe avocado, sliced
  • 1 large tomato, diced
  • ½ red onion, diced
  • 3 cups cooked brown rice
  • 3 cups lettuce, shredded
  • 240g tin red kidney beans, drained and rinsed
  • 1 cup reduced fat cheese, grated
  • 2 tablespoons sliced pickled jalapeno (optional)
  • 6 tablespoons Greek yoghurt


  1. Place chicken and taco mix in a snap lock bag, rub until chicken is coated in mix
  2. Place a non stick pan over medium heat, spray lightly with cooking spray, add chicken and cook, stirring until golden brown. Allow to cool
  3. Place corn, capsicum and coriander in a mixing bowl, add a squeeze of lime juice, mix gently
  4. Place avocado, tomato and red onion in a mixing bowl, add a squeeze of lime, mix gently
  5. Place 6 bowls or containers out on a bench
  6. Spoon rice into bowls, follow with kidney beans, shredded lettuce, corn mix, avocado mix, then chicken
  7. Top with a sprinkle of cheese, jalapenos if using and a dollop of Greek yoghurt.

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