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Chicken Burrito Bowl

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

24.4g

Energy (kJ)

1438kJ

Energy (kcal)

344kcal

Carbohydrate incl. fibre (g)

26.0g

Carbohydrate excl. fibre (g)

19.2g

Sugar (g)

8.1g

Fibre (g)

6.8g

Fat (g)

16.1g

Saturated fat (g)

4.0g

Unsaturated fat (g)

10.7g

Monounsaturated fat (g)

5.6g

Polyunsaturated fat (g)

5.1g

Trans fat (g)

0.0g

Cholesterol (mg)

67mg

Sodium (mg)

89mg

Salt (g)

0.22g

Vitamin A (IU)

1637IU

Vitamin C (mg)

82.5mg

Calcium (mg)

152mg

Iron (mg)

2.42mg

Potassium (mg)

848mg

Total

97.6g

5751kJ

1375kcal

104.0g

76.6g

32.3g

27.4g

64.3g

16.0g

42.9g

22.3g

20.6g

0.1g

268mg

357mg

0.89g

6547IU

330.2mg

609mg

9.69mg

3393mg

  • 400 g chicken breast fillets cut into strips
  • Knorr Chakalaka Soup
  • 4 tsp vegetable oil
  • 4 cups red cabbage shredded
  • 2 onions sliced
  • 2 green peppers, sliced 2 green peppers sliced
  • 2 cups black eyed beans cooked
  • 1 In a large bag or bowl, combine the chicken and half the soup powder with 1 tsp oil. Marinate in the fridge for 20 minutes or up to 48 hours.
  • 2 Heat a large pan to a medium high heat. Saute the chicken strips for 5 to 7 minutes or until fully cooked. Remove from pan and rest for 10 minutes.
  • 3 In the same pan, add the 2 tsp oil along with the sliced peppers and onions.
  • 4 Sauté for 3-4 minutes. Set aside.
  • 5 Heat remaining oil then add the shredded cabbage and cook until soft. Sprinkle with the remaining Chakalaka soup powder and allow to cook for 2 minutes.
  • 6 Divide the cabbage, chicken, peppers and beans equally between 4 bowls and serve.