Juicy taco-spiced chicken, beans and rice, topped with salsa, lettuce, tortilla chips and chipotle yoghurt. A proper family dinner winner.
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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
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
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 to make your chipotle yoghurt. Then shred your lettuce and set aside.
Step 3.
Slice the chicken into 1cm-thick strips and toss with the taco seasoning. Heat a large frying pan over a medium heat with a drizzle of 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 4.
In the same pan, add the beans (liquid and all) and cook until bubbling. Reheat your rice according to pack instructions.
Step 5.
Serve up!
Kids Plate: Serve the rice and chicken with a side of black beans, chopped tomatoes, tortilla chips and a dollop of plain yoghurt.
Parents Plate: Fill bowls with rice, chicken, black beans and salsa. Add tortilla chips and shredded lettuce, then drizzle with chipotle yoghurt. Garnish with coriander leaves.
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