Mexican-Spiced Chicken & Corn Bowl
with BBQ Sauce & Corn Chips
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 tin
Sweetcorn
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Corn Chips
(May be present: Soy, Sesame, Milk)
1
Cucumber
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Slaw Mix
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
BBQ Sauce
(May be present: Soy, Sesame, Fish, Eggs, Milk)
Nutrition Values
Cooking Steps
• Roughly chop cucumber. Drain the sweetcorn.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Reduce heat to medium, then add BBQ sauce, the butter and water. Simmer, until slightly thickened, 1-2 minutes. Season to taste.
• Meanwhile, combine cucumber, baby spinach mix, slaw mix, mayonnaise and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide creamy spinach slaw between bowls. • Top with Mexican-spiced chicken and corn filling. • Serve with corn chips. Enjoy!
