Juicy taco-spiced chicken, beans and rice, topped with salsa, lettuce, tortilla chips & chipotle yoghurt. A proper family dinner winner.
Chicken Taco Bowls
4.5
0
Notes
30 mins cook
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Serves
4
Chicken Breast
Good-Quality Mild Taco Seasoning
Black Bean
Tomato
Fresh Coriander
Lime
Cooked Rice
Greek Yoghurt
Chipotle Paste
Unknown ingredient
Baby Gem Lettuce
Olive Oil
Tortilla Chips
Salt
Black Pepper
Serves
4
Chicken Breast
Good-Quality Mild Taco Seasoning
Black Bean
Tomato
Fresh Coriander
Lime
Cooked Rice
Greek Yoghurt
Chipotle Paste
Unknown ingredient
Baby Gem Lettuce
Olive Oil
Tortilla Chips
Salt
Black Pepper
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Step 1.
1 Adult Serving = 2 Kids Servings
Chop the tomatoes. Set aside a portion for the kids. For the adults, pick and chop most of the coriander (save a few leaves for garnish) and toss with the remaining tomatoes, the juice of half the lime and half of the olive oil. Season with salt and pepper — this is your salsa.
Step 2.
In a bowl, mix three-quarters of the yoghurt with the juice of the remaining half lime. Ripple through the chipotle paste — this is your chipotle yoghurt.
Step 3.
Shred the lettuce.
Step 4.
Slice the chicken into 1cm-thick strips and toss with the taco seasoning. Heat a large frying pan over a medium heat with 1 Tbsp olive oil. Fry the chicken for 4 mins, stirring occasionally, then turn the heat down, cover and cook for another 5 mins, stirring a couple of times, until cooked through. Remove to a plate to rest.
Step 5.
In the same pan, add the beans (liquid and all) and cook until bubbling.
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