Ingredients
FOR THE CHICKEN:
500 g chicken tenderloins
1 tsp paprika
1 tsp garlic salt (or to taste)
Salt & pepper (to taste)
1–2 tbsp olive oil
FOR THE BURRITO BOWL:
1 tin pineapple, drained
1 tin corn, drained and pan fried
3 medium tomatoes, diced
1 small red onion, diced
2 cups shredded mozzarella
1 baby cos lettuce, chopped
1 avocado
1 lime, juiced
1 bottle of Beerenberg Chipotle Ranch Sauce
1 jar of Beerenberg Green Tomato & Jalapeño Relish
2 cups of cooked brown/white rice
Directions
In a bowl, combine chicken tenderloins with paprika, garlic salt, olive oil, salt, and pepper.
Mix well to coat evenly and let it marinate for at least 10 minutes (longer for more flavour).
To prep the salad ingredients, lightly pan-fry the pineapple and corn until slightly charred. Set aside.
Slice the red onion, lettuce and tomato.
Mash the avocado with lime juice and a pinch of salt
To cook the chicken heat a skillet over medium heat and cook the chicken until golden and cooked through, about 6–8 minutes per side depending on thickness.
Remove from heat and let rest for a few minutes before slicing.
To assemble, use a base of rice in each bowl. Add sliced chicken, charred pineapple and corn, diced tomatoes, red onion, shredded mozzarella and chopped lettuce. Top with mashed avocado, Beerenberg Chipotle Ranch Sauce, and Beerenberg Green Tomato & Jalapeño Relish.
Serve immediately and enjoy!
