Mexican Chicken Taco Bowl
Per Serving (serves 2):
for the chicken:
1 tsp ghee or coconut oil
300g chicken mini fillet strips
1 heaped tsp chilli powder
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
a pinch of sea salt
for the bowl:
70g wholegrain or basmati rice
1 large beef tomato, diced
juice of 1 lime
a pinch of ground black pepper
a small handful of fresh coriander, finely chopped
60g (drained weight) tinned sweetcorn, drained
1 ripe avocado
2-3 lime wedges, to garnish
30g Cheddar cheese grated (optional)
Bring a saucepan of water to the boil and add the rice. Stir briefly and cook according to pack instructions. Drain well.
Heat the ghee/oil in a frying pan over a medium heat. Add the chicken and ground spices and stir well. Cook for 5-6 minutes, stirring occasionally, until the chicken is thoroughly cooked. Remove pan from heat.
Mix the diced tomato, lime juice, pepper, and coriander in a bowl to make a salsa.
Divide the rice between two serving bowls. Add the salsa, tinned sweetcorn and
chicken. Peel and slice or mash the avocado and add to the serving bowls.
Serve with the lime wedges and grated cheese (if using).
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
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