Chicken Burrito Bowl with Avocado Mango Salsa

Chicken Burrito Bowl with Avocado Mango Salsa

By nutritional therapist Christine Bailey

Jazz up your salads with this delicious spicy chicken bowl.  The sweet salsa is packed with healthy monounsaturated fats and protein with the addition of avocado, plus vitamin C and carotenoids from the mango. Vitamin C rich foods help support the production of collagen to keep the skin soft and smooth while the healthy fats nourish the skin cells.

Mango and leafy greens are a good source of carotenoids which the body converts to vitamin A. Vitamin A improves healthy cell turnover in the topmost layer of the skin (the epidermis), the nails and the hair. Vitamin A also nourishes and sustains the cells in the tiny blood vessels (capillaries) that feed the skin

(serves 2)

2 chicken breasts, boneless
Bag of mixed rocket and spinach leaves
1 red pepper, diced
2 tomatoes, deseeded and diced
30g cooked sweetcorn
2 tbsp sauerkraut
1/2 can cooked kidney beans, drained and rinsed
60g cooked rice, optional

To serve:
Tortilla chips, optional
Spoonful of natural yoghurt

For the salsa:
½ mango, peeled and chopped
1 spring onion, chopped
½ red or green chilli, deseeded and chopped
½ avocado, diced
1 tbsp lime juice
1 tbsp coriander leaves, chopped 

For the marinade:
2 garlic cloves, crushed
1/2 red chilli, deseeded and chopped
Juice of ½ lime
1 tbsp tamari soy sauce
1 tbsp olive oil
1 tsp honey or maple syrup
1 tsp apple cider vinegar
1 tsp smoked paprika
1 tsp allspice
Salt and pepper

To make the marinade combine all the ingredients in a food processor and process to a smooth paste. Place the chicken breasts in a shallow container. Pour over the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 200C, gas mark 6. Place the chicken in a greased roasting tin. Drizzle over a little oil and roast for 20 minutes to until the chicken is cooked through. Cool for five minutes then slice thinly or chop into pieces.

Mix all the ingredients for the salsa together in a bowl.

To serve, place the leaves in bowls and top with the remaining ingredients. Serve with the salsa. Accompany with a spoonful of yoghurt and tortilla chips if wished.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website or follow her on Facebook and Twitter.

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