MEXICAN CHICKEN BOWL
2 Red capsicum cut into quarters
2 tsp olive oil
2 Sticks celery finely chopped
1 tsp Chilli powder
¼ tsp paprika
1 tsp cumin ground
400g tinned tomatoes
½ tin kidney beans
400g Chicken breast fillet / tenderloins
2 cups coked basmati rice
100g Reduced fat cheddar cheese
80g Brazil nuts, toasted and crushed
150g salad leaves of choice
Grill the capsicum until skin is blackened and easily removed
Cover and rest – then cut in to strips
Heat a deep heavy based frying pan and add the oil, Add celery and all the spices and cook for
3 mins, or until soft.
Stir in tomatoes and the beans, 100 -150ml water. Add the chicken pieces, cover and cook for
25 min simmering until chicken is cooked through
Use 2 forks to shred the chicken and mix through the sauce.
Season with salt and pepper.
Place rice in a bowl and top with the chicken mixture. Top with capsicum strips and
nuts, enjoy with some green salad leaves.