Double Tex-Mex Chicken & Rice Bowl Bar

• Meanwhile, finely chop tomato. 
• Zest lime to get a pinch, then slice into wedges.
• Slice chicken breast into thin strips.
• In a medium bowl, combine Tex-Mex spice 
blend, lime zest, a drizzle of olive oil and a 
pinch of salt. Add chicken, turning to coat.

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. 
• Cook chicken strips, tossing occasionally, until 
browned and cooked through, 6-8 minutes.
TIP: Chicken is cooked through when it’s no longer 
pink inside. 

• While chicken is cooking, in a second medium 
bowl, combine shredded cabbage mix, a 
generous squeeze of lime juice and a drizzle of 
olive oil. Season to taste with salt and pepper.
• In a small bowl, combine tomato, a squeeze of 
lime juice and a drizzle of olive oil.  
Season to taste.

• Place enchilada sauce (see ingredients) and a 
splash of water in a small microwave-safe bowl.
• Microwave in 30 second bursts, until  
heated through.