Chicken Burrito Bowl

Everything you order at the counter, built at home where you control the portion. The chicken is marinated in lime and chipotle, the rice is folded with coriander, and the whole thing assembles in the time it takes the rice to steam. Build it protein-first and let the rice fill whatever space is left.

One meal won't hit a daily target on its own — here's how much protein you actually need on a GLP-1.

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 2 tablespoons lime juice
• 1 teaspoon chipotle powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cups cooked brown rice
• 1/4 cup chopped cilantro
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup corn kernels
• 1 cup halved cherry tomatoes
• 1 avocado (sliced)
• 1/2 cup plain Greek yogurt
• 2 limes (cut into wedges)

Method

1. 1Toss the chicken thighs with the lime juice, chipotle powder, cumin and smoked paprika. Leave for 10 minutes while the rice cooks.
2. 2Sear the chicken in a hot dry skillet for 5 to 6 minutes a side, until charred at the edges and cooked through. Rest for 5 minutes, then slice.
3. 3Fold the chopped cilantro and a squeeze of lime through the warm rice.
4. 4Warm the black beans and corn together in the same skillet for 2 minutes, scraping up the chicken fond.
5. 5Build each bowl: rice, beans and corn, sliced chicken, tomatoes and avocado. Finish with a spoon of Greek yogurt and a lime wedge.

Tips for GLP-1 appetites

• Build protein-first: chicken and beans in the bowl before the rice, so the part that keeps you full is the part you eat first.
• The Greek yogurt stands in for sour cream and adds another 3g of protein a serving.
• Leftover chicken and rice keep separately for three days and reheat better apart than assembled.