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Mexican Recipes

[Healthy Takeaway] NZ Mexican Chicken & Cheesy Corn Chip Crunch Bowl

[Healthy Takeaway] NZ Mexican Chicken & Cheesy Corn Chip Crunch Bowl

with Avocado & Roast Tomato Salsa

Get up to $175 off

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Cos Lettuce

1

Avocado

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

roasted tomato salsa

1 packet

Corn Chips

(May be present: Milk, Sesame, Soy. )

1

Cucumber

300 g

Diced Chicken

1 sachet

Mexican Fiesta Spice Blend

Nutrition Values

Calories616 kcal

Energy (kJ)2580 kJ

Fat39.9 g

of which saturates8.6 g

Carbohydrate22.2 g

of which sugars5.2 g

Dietary Fibre7 g

Protein42.6 g

Sodium914 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

1

• Slice avocado in half, scoop out flesh and roughly chop. Slice cucumber into thin half-moons. Roughly chop cos lettuce. • In a medium bowl, combine diced chicken, Mexican Fiesta spice blend and a drizzle of olive oil.

2

• 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, add honey and toss to coat.

3

• In a large bowl, combine cos lettuce, avocado, cucumber, a drizzle of white wine vinegar and a drizzle of olive oil. Sprinkle with shredded Cheddar cheese and toss to combine. Season to taste.

4

• Divide cos salad between bowls and crumble over corn chips. • Top with Mexican chicken and dollop over roast tomato salsa. • Drizzle with mayonnaise to serve. Tear over coriander. Enjoy!

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