Mexican-Style Chicken & Creamy Slaw with Corn Chips & Sour Cream
Pre-Prepped | Three Steps | Ready in 15
Enjoy!
Heads-up - you'll need a microwave for this recipe!
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 packet
chicken breast strips
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 tin
sweetcorn
1
lemon
1 bag
Slaw Mix
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
Microwavable Basmati Rice
1 packet
Corn Chips
(May be present: Milk, Soy, Sesame)
1 packet
sour cream
(Contains: Milk; )
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Heat olive oil in a frying pan over high heat • Cook chicken, until browned and cooked through, 6-7 mins • Add spice blend, garlic paste and a splash of water • Cook until fragrant, 1-2 mins
• Meanwhile, drain sweetcorn. Cut lemon into wedges • In a bowl, combine, slaw, corn, aioli, baby spinach and a squeeze of lemon juice. Season.
• Microwave rice until steaming, 2-3 mins • Plate up rice, slaw and chicken • Top with Cheddar cheese and sour cream • Crush corn chips and sprinkle over to serve
