Chipotle Chicken Bowl with Pico de Gallo

Updated at: Thu, 17 Aug 2023 03:53:20 GMT

Step 1

Dice the vine tomatoes into 1cm pieces, and put in a medium bowl. Halve, peel and dice the shallot. Zest the lime, then juice half of it and cut the other half into wedges. Roughly chop the coriander (stalks and all).

Step 2

In a small bowl, mix the soured cream with the lime zest and set aside. Grate the Cheddar cheese.

Step 3

Heat a medium frying pan over a medium-high heat with a drizzle of oil. Once hot, pan fry the chicken for 2 mins, then add 2/3 of the shallot and cook for another 6-8 mins. Add the chipotle paste, stir to coat the chicken and cook for 1 min. If you’d like to, season with salt and pepper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Step 4

Meanwhile, in a medium bowl, combine the tomatoes, half of the coriander and the remaining shallot. Add the lime juice and half of the chilli flakes (beware - they are hot). If you’d like to, season with salt and pepper. Mix to combine.

Step 5

Trim the root from the baby gem lettuce, then halve lengthways. Thinly slice widthways.Divide the sliced baby gem between the bowls. Halve the avocado lengthways. Twist each half to pull apart and remove the stone using a tablespoon. Scoop the flesh out into a small bowl. Mash with a fork and if you’d like to, season with salt and pepper.

Step 6

Lay the chipotle chicken on top of the lettuce, to one side of your bowl. Dress the other side with the grated cheddar, pico de gallo and avocado. Finish with a big dollop of lime soured cream in the centre of your bowl and a sprinkle of coriander and chilli flakes. Garnish with lime.

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