7. Chicken burrito bowl
Looking for a filling, veg-packed lunch? Try this chicken burrito bowl, packed with chicken, black beans, rice and sweetcorn.
Ingredients
- 1 red onion, thinly sliced
- 1 tbsp red wine vinegar
- ¼ tsp caster sugar
- 350g chicken breast
- ½ tbsp fajita seasoning (we used Bart’s/Schwartz)
- ½ tbsp olive oil
- 1 red pepper, deseeded and thinly sliced
- 150g brown rice
- 400g black beans, drained
- ½ lime, juiced
- 2 tbsp coriander leaves, finely chopped
- 160g sweetcorn
- 1 ripe avocado, thinly sliced
- 2 tbsp reduced-fat sour cream
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. In a small bowl, combine the red onion, vinegar and sugar, then set aside to pickle.
- STEP 2
Place the chicken in a roasting tin, then rub all over with the fajita seasoning and oil. Bake in the oven for 10 mins before adding the peppers, carefully stirring them through the juices. Season, then bake for another 15-20 mins until the chicken is cooked through.
- STEP 3
Meanwhile, cook the rice according to pack instructions. Stir through the black beans, lime juice and ¾ of the coriander. Season to taste.
- STEP 4
Once the chicken is cooked remove from the roasting tin to a chopping board and slice thinly. To serve, spoon the rice into bowls before topping with the pickled onion, chicken, peppers, sweetcorn, avocado and sour cream, finishing with a sprinkle of the remaining coriander.
8. Gluten-free fusilli with salami and cherry tomatoes
Try our easy gluten-free fusilli pasta dish with salami and cherry tomatoes. The rich tomato sauce will have you counting down the hours until lunchtime.
Ingredients
- olive oil
- 6 slices salami, shredded
- 1/2 red onion, thinly sliced
- 1 tbsp fennel seeds
- 1 tsp dried chilli flakes
- 1 clove garlic, crushed
- 2 tbsp white wine vinegar
- 400g tin tinned cherry tomatoes
- 175g gluten-free pasta, (we used Gallo 3 Cereali)
- a handful flat-leaf parsley, leaves picked
Method
- STEP 1
Heat a frying pan over a medium heat then add 2 tsp of olive oil.
- STEP 2
Add the salami and cook for 2 minutes until crisp, then add the red onion and fry for 4-5 minutes until softened.
- STEP 3
Add the fennel seeds, chilli and garlic, and fry for a minute, then pour in the vinegar and cook until evaporated.
- STEP 4
Tip in the tomatoes and simmer for 15-20 minutes until thickened.
- STEP 5
Cook the pasta in a large pan of boiling salted water until al dente.
- STEP 6
Drain, then toss the pasta with the sauce along with 1-2 tbsp of cooking water. Stir through the parsley leaves to serve.
