Mexican Chicken & Corn Chip Crunch Bowl

Name: Mexican Chicken & Corn Chip Crunch Bowl with Avocado & Roast Tomato Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Cos Lettuce; 1 Avocado; 1 sachet Coriander; 1 packet Corn Chips; 1 Cucumber; 300 g Diced Chicken; 1 sachet Mexican Fiesta Spice Blend; 1 packet Chargrilled Capsicum Relish; 1 packet Sour Cream

with Avocado & Roast Tomato Salsa

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Calories

625 kcal

Protein

39.6g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Sulphites
Milk
Milk
Sesame
Soy
May contain traces of allergens

Who needs takeout when you can whip up this fiesta in a bowl right at home? Juicy Mexican-spiced chicken teams up with crunchy corn chips for the ultimate texture combo, while creamy avocado and zesty roast tomato salsa bring the flavour party. It’s everything you love about Mexican cuisine, reimagined for your dinner table—no delivery fee required! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Cos Lettuce

Avocado

1 sachet

Coriander

1 packet

Corn Chips

(May be present: Milk, Sesame, Soy)

Cucumber

300 g

Diced Chicken

1 sachet

Mexican Fiesta Spice Blend

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Sour Cream

(Contains: Milk; )

Nutrition Values

Calories625 kcal

Energy (kJ)2620 kJ

Fat58.2 g

of which saturates7 g

Carbohydrate29.2 g

of which sugars9.6 g

Dietary Fibre7.2 g

Protein39.6 g

Sodium826 mg

Potassium116 mg

Calcium0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice cucumber into half-moons. • Roughly chop cos lettuce. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine diced chicken, Mexican Fiesta spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey and toss to coat.

• In a large bowl, combine cos lettuce, avocado, cucumber and a drizzle of the white wine vinegar and olive oil. Season to taste.

• Divide cos salad between bowls and crumble corn chips over top. • Top with Mexican chicken and dollop with roasted tomato salsa. • Drizzle with sour cream and tear over coriander to serve. Enjoy!