I really love Mexican food. Have I mentioned that before? I am sure I have. Anything that comes with a side of guacamole is a definite winner for me. I seem to have gotten myself a reputation for being a bit of an avocado fiend (pretty fair to be honest). On Instagram, a HHH reader tagged me in a photo about avocados. They saw avocados and thought of me – I guess I do talk about/eat them pretty often. What can I say? It’s green gold!
Tomorrow is Cinco de Mayo and I shall be celebrating Mexicaness with a big Mexican feast. We really wanted to go back to Mexico this year, but we are unable to, so we are just going to have to eat lots of Mexican food to make ourselves feel better. I thought I would share some of my favourite Mexican recipes that I have posted here on HHH, as well as some recipes from around the web that I really like the look of. The title of each recipe is clickable and will take you to the full recipe.
Chicken Burrito Bowl
Loaded with rice, beans, vegetables, avocado, cheese and spicy chicken, this Chicken Burrito Bowl is healthy, filling and utterly delicious
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Servings: 2
Calories: 421kcal
1 chicken breast diced
1 tsp chilli powder
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp ground coriander
1 pinch sea salt and black pepper
1 serving cilantro and lime rice
0.5 avocado sliced
100 g black beans (cooked)
1 head romaine lettuce chopped
2 tomatoes diced
0.5 lime juice
4 tbsp fresh coriander (cilantro) chopped
1 red bell pepper sliced
Instructions
Put the oil in a frying pan and once hot, add the chicken. Gently cook, turning occasionally for 6 minutes. In a separate pan, cook the pepper slices in oil for 4 minutes, until softened.
Add the seasoning, stir well and cook for a further 2 minutes, making sure the chicken is cooked through.
Add the lettuce to the bowl and top with the cooked chicken and the rest of the ingredients.
