Let’s be honest: when it comes to burritos, it’s what’s on the inside that counts. Rachael Hunt, founder of GlutenFreedom, crafted a deconstructed burrito bowl for anyone who finds gluten no bueno. With perfectly seasoned chicken and crisp bursts of red and green bell pepper, Rachael’s recipe brings together all the best bits of the street food classic.
Ingredients
- 2 tbsp canola oil
- 2 small skinless chicken breasts (cut into thin strips)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp dried oregano
- ¼ tsp red chili flakes
- ½ tsp each salt and pepper
- ½ red onion, thinly sliced
- 1 chopped red bell pepper
- 1 chopped green bell pepper
Method
Combine the spices, salt and pepper in a small bowl. Warm the canola oil in a pan over medium heat. Add the chicken strips and let them sizzle until nearly cooked through, about four to five minutes. Sprinkle with the spice mixture, then stir until the meat is evenly coated and the spices just become fragrant. Add ¼ cup of water and continue cooking. Once the chicken is fully cooked, remove it from the pan and sauté the onion, pepper and garlic. Add a little more canola oil if needed. Create your burrito bowl by layering cooked rice, black beans, and sautéed peppers. Top with chicken and your favourite garnish. We love cheese, sour cream, guacamole, pico de gallo, chopped fresh cilantro, a squeeze of lime juice and a dash of hot sauce.
