Sunday- Rest Day @ BlueLake Crossfit

This recipe looks DELICIOUS!!!!! Enjoy… Comes from Joe Wicks- The Body Coach, Lean in 15 recipes…


120g chicken breast

1/2 tsp ground cumin

1/2 tsp smoked paprika or chilli powder

1/2 tsp dried oregano

2 tsp chipotle paste (10g) 

Salt and pepper 

1 tsp olive oil

60g black beans, drained

1 baby gem, leave separated (100g)

1/2 small avocado, sliced (50g)

1 tomato, diced

30g mature cheddar, grated

20g sliced jalapenos, drained

30ml low fat soured cream

Small bunch coriander, chopped


Preheat a griddle pan over a high heat. Lay the chicken between two sheets of clingfilm then bash with a rolling pin to flatten. Rub with the spices and chipotle paste, season with salt and pepper then drizzle over the oil. Lay on the griddle and cook for 3 minutes on each side then set aside to rest. Meanwhile warm the beans for a minute in the microwave.Roughly tear the lettuce into a bowl, and top with the beans, avocado, tomato, cheese and jalapeños. Slice the chicken, lay on top then drizzle over the soured cream. Scatter over the coriander and serve.

chicken burriot bowl.jpg
Eve Maywald