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Chicken Taco Bowls
Chicken taco bowl
Servings
4 Servings
Cooking Time
15 minutes
Calories
Ingredients
- 1 teaspoon olive oil
- 1 small red onion, finely chopped
- 500g chicken mince
- 1 tablespoon Mexican chilli powder
- 400g can of no-added-salt chopped tomatoes
- 250g (2 x 125 g cups) microwave brown rice and ancient grains
- ½ iceberg lettuce, cut into wedges, thickly sliced
- 1 red capsicum, chopped
- 400g can of no-added-salt black beans, rinsed, drained
- 1 avocado, coarsely mashed
- 60g reduced-fat feta cheese, crumbled
Equipment
- Cutting boards
- Frying pan
- Knives
Instructions
- Add oil and onion to a large non-stick frying pan over medium-high heat. Cook, stirring, for 2 minutes or until light golden. Add mince. Cook, breaking up lumps, for 6-8 minutes, until no longer pink. Stir in chilli powder and tomatoes. Bring to the boil. Gently boil for 3 minutes or until thickened.
- Meanwhile, heat rice cups in the microwave, following the packet instructions.
- Divide the mince mixture, rice, lettuce, capsicum, and beans among 4 wide, shallow bowls. Dollop avocado on top. Sprinkle with feta. Serve with lime wedges.
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