Ultimate Chipotle Chicken Burrito Bowl

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper.

Fry until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken fries, peel and grate the garlic (or use a garlic press).

Halve the baby plum tomatoes and pop them into a bowl. Halve the lime. Roughly chop the coriander (stalks and all).

Add half the coriander to the bowl of tomatoes. Drizzle in some olive oil, squeeze in some lime juice, then season with salt and pepper. Mix well, then set your pico de gallo aside. 

Once the chicken has browned, add the garlic and stir-fry for 1 min.

Stir in the passata, chicken stock paste, chipotle paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl.

Add a squeeze of lime juice and season with salt and pepper,  then mash with a fork.

Taste and add more salt, pepper and lime juice if needed, then set your guacamole aside. 

Grate the Cheddar cheese.