CHICKEN TACO BOWL
RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN
PREP TIME: 20 mins
COOKING TIME: 12 mins
WHAT'S IN IT?
1 brown onion, sliced
1/2 tbs rice bran oil
500g Lilydale chicken mince
2 cloves garlic, finely chopped
1tbs Mexican spice seasoning*
Salt, to taste
400g can corn kernels, rinsed and drained
400g can black beans, rinsed and drained
2 tbs red wine vinegar
2 tbs extra virgin olive oil
Sea salt, to taste
350g mixed grape tomato medley, halved
2 avocados, cut in 1cm cubes
1 large red chili, finely chopped
1 lime, cut into quarters
1/2 cup fresh coriander, leaves only
1 packed (230g) white corn chips
Sour cream, optional
PUTTING IT ALL TOGETHER:
1. In a large non-stick fry pan over a high heat cook off the onion in oil until aromatic and slightly coloured. Add in chicken mince and using a wooden spoon break up into small pieces. As the chicken begins to colour add in your garlic and Mexican spice mix. Once chicken has cooked, remove from pan and allow to cool.
2. Toss together the beans, corn, vinegar, oil and salt. Set aside until needed.
3. Make up your lunch box by adding your food in different sections add your cooled chicken mince, brown rice, bean and corn mix, tomatoes, corn chips, chili, lime, coriander and a dollop of sour cream (optional).
Recipe Notes and Tips:
* Look for a good quality Mexican spice mix in your local grocer or market. Even better make your own, think of spices and herbs like; ground coriander, cumin, chili, paprika, oregano!