Chicken & Pickled Corn Salsa Mega Burrito Bowl
SERVES 4 PREPARATION & COOKING 45 MINUTES
1 tablespoons olive oil 2 teaspoons lime rind,
finely grated ¼ cup lime juice 1 teaspoon cayenne pepper 500g chicken breast fillets ¾ cup white quinoa 1 large beetroot, peeled, diced 2 cups shredded cabbage 500g seedless watermelon
wedges 400g black beans, drained,
rinsed 1 large avocado, sliced
lengthways fresh mint leaves to serve PICKLED CORN SALSA 1 trimmed corn cob ½ red onion, chopped
1 / cup fresh sauerkraut, 3 finely chopped, plus 2 tablespoons pickling liquid 2 tablespoons coriander, chopped
1. Place oil, rind, 1 tablespoon of the lime juice, cayenne pepper and chicken in a large bowl. Mix to coat.
2. Place quinoa and 1¼ cups water in a medium saucepan, bringing to the boil. Reduce heat to low, add beetroot and simmer, covered, for 12 minutes or until quinoa is just tender. Remove from heat, stand, covered, for 10 minutes. Add 1 tablespoon of the lime juice and season. Cover.
3. PICKLED CORN SALSA. Chargrill corn on a hot grill plate, turning to cook evenly, for 12 minutes or until lightly charred, then cool slightly. Cut kernels from cob and transfer to a medium bowl. Add remaining ingredients, mixing well. Season.
4. Heat a grill plate on medium-high heat. Grill chicken, covered with a roasting pan, for 7 minutes on each side or until cooked. Stand for 2 minutes, then slice.
5. Divide quinoa mixture, salsa, cabbage, watermelon and beans among plates. Top with chicken and avocado, drizzling with remaining lime juice. Sprinkle with mint leaves and serve.