Nichols Chicken Burrito Bowl


Prep time 10 minutes
Cook time 15 to 20 minutes
Serves 4



1 packet Old El Paso Burrito Spice mix
Juice from 1 Lime
Pinch of Tasman Sea Salt
200ml Meander Valley Crème fraiche
500g Nichols ethical free-range chicken breast, chopped
2 tbsp Pukara Olive oil
½ cup Celery, chopped
1 Red onion, diced
1 garlic clove, finely diced
1 green chilli, sliced
1 red Chilli, sliced
1 bunch Kale, roughly chopped
1 can Old El Paso Mexe Beans, partly drained
Corn Chips, to serve (optional)
½ bunch Coriander, to serve



Step 1 In a bowl add spice mix, lime juice, salt, crème fraiche and mix together. Toss chicken through the sauce.

Step 2 In a pan over medium to high heat add olive oil. Once the oil is hot, add in the chicken and cook 5 to 10 minutes. Add celery, red onion, garlic, chilli, kale, mexe beans and stir. Continue to cook for a further 5 minutes.

To serve, plate with a side of corn chips and garnish with coriander.