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Chicken Burrito Bowl

Chicken Burrito Bowl

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Filled to the brim with scrumptious ingredients like chicken breasts strips that have been marinated for up to 48 hours with Knorr Chakalaka Soup Powder and then pan-fried, served with shredded red cabbage, cooked black eye beans, sliced green peppers and onions – this dish is sure to become a family favourite.

Preparation time


400 g chicken breast fillets cut into strips
Knorr Chakalaka Soup
4 tsp vegetable oil
4 cups red cabbage shredded
2 onions sliced
2 green peppers sliced
2 cups black eyed beans cooked

Preparation method

In a large bag or bowl, combine the chicken and half the soup powder with 1 tsp oil. Marinate in the fridge for 20 minutes or up to 48 hours.
Heat a large pan to a medium high heat. Saute the chicken strips for 5 to 7 minutes or until fully cooked. Remove from pan and rest for 10 minutes.
In the same pan, add the 2 tsp oil along with the sliced peppers and onions.
Sauté for 3-4 minutes. Set aside.
Heat remaining oil then add the shredded cabbage and cook until soft. Sprinkle with the remaining Chakalaka soup powder and allow to cook for 2 minutes.
Divide the cabbage, chicken, peppers and beans equally between 4 bowls and serve.


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