Healthy Chicken Burrito Bowl

Ingredients

• 1.1 lb boneless chicken breast, cut into small pieces
• 1 tbsp olive oil, for chicken
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder, for chicken
• 1/2 tsp ginger powder
• 3/4 tsp salt, for chicken
• 1/2 tsp black pepper
• 1/2 tsp red chili flakes, for chicken
• 1 tbsp lemon juice, for chicken
• 1 cup long-grain rice, uncooked
• 1 3/4 cups water, for rice
• 1/4 tsp salt, for rice
• 2 medium potatoes, diced small (optional crispy topping)
• 1 cup corn kernels
• 1 small bell pepper, diced
• 1/2 cup cucumber, diced
• 1/2 cup shredded lettuce
• 1/2 cup tomato, diced
• 1/4 cup pickles, chopped
• 2 tbsp fresh coriander, chopped
• 1/2 avocado, diced (optional)
• 1/2 cup plain yogurt (Greek yogurt or thick plain yogurt)
• 1 tbsp lemon juice, for sauce
• 1 tbsp hot sauce
• 1/4 tsp garlic powder, for sauce
• 1/4 tsp salt, for sauce
• 1 1/2 tbsp water, for sauce (as needed to thin)

Instructions

1. Cook the rice. Rinse the rice until the water runs mostly clear. Add rice, water, and salt to a saucepan, cover, and cook on low for about 15 minutes. Rest for 5 minutes, then fluff with a fork.
2. Season the chicken. Toss the chicken with olive oil, paprika, cumin, turmeric, coriander, garlic powder, ginger powder, salt, black pepper, red chili flakes, and lemon juice until evenly coated.
3. Bake the chicken. Heat the oven to 200 C / 400 F. Spread the chicken on a lined tray and bake for 12 to 15 minutes, or until golden and cooked through.
4. Cook the optional potatoes. If using potatoes, toss the diced pieces with a little oil and a pinch of salt, then roast them alongside the chicken until tender and crisp at the edges.
5. Make the yogurt sauce. Mix the yogurt, lemon juice, hot sauce, garlic powder, salt, and a pinch of red chili flakes. Add water a little at a time until the sauce is smooth and drizzleable.
6. Assemble the bowls. Divide the rice between 4 bowls. Add chicken, corn, bell pepper, cucumber, lettuce, tomato, pickles, avocado, and optional crispy potatoes.
7. Finish and serve. Drizzle with yogurt sauce, scatter over fresh coriander, and finish with a squeeze of lemon.