Loaded Mexican Chicken, Bean & Veggie Bowl
with Corn Chips, Avocado & Sour Cream
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
1
Avocado
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Red Kidney Beans
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Tomato Paste
packet
Shredded Cabbage Mix
1
Lemon
Nutrition Values
Cooking Steps
• Drain and rinse red kidney beans. In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add beans, tomato paste and Tex-Mex spice blend, stirring, until fragrant, 1-2 minutes. • Stir the water, then reduce heat to low and simmer until slightly thickened and tender, 2-3 mins.
• Meanwhile, roughly chop tomato. Slice lemon into wedges. • Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine tomato, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• In a large bowl, combine shredded red cabbage, baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide cabbage salad, chicken and beans, avocado salsa and corn chips between bowls. • Top with shredded cheddar cheese and sour cream. • Tear over coriander to garnish. Enjoy!
