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Mexicana Chicken Recipe from Symply Too Good To Be True Book 3

Serves: 6

cooking spray

500g skinless chicken breast diced

1 teaspoon crushed garlic (in jar)

1 cup onion sliced

1 cup capsicum sliced

2 teaspoons cumin

2 teaspoons paprika

2 teaspoons oregano

¼ teaspoon chilli powder (or to taste)

2 teaspoons salt-reduced chicken-style stock powder (Massel®)

1 x 415g can no added salt chopped tomatoes

1 x 450g can refried beans

In a large saucepan coated with cooking spray sauté chicken and garlic for 4 minutes, add onion and capsicum and cook 2 minutes. Add cumin, paprika, oregano, chilli powder and stock powder and cook 1 minute. Add tomatoes and refried beans and combine well. When boiled simmer for 1 minute then serve.

Variations:

Replace Chicken with lean rump steak strips or to make vegetarian replace chicken with 1 can drained and washed kidney beans and 1 cup of frozen corn kernels.

To make tortilla baskets as in picture: coat a dessert bowl with cooking spray, press a large tortilla into bow, coat with cooking spray and bake in oven 180ºC for about 10 minutes. leave to cook in bowl.

NUTRITIONAL INFORMATION

DIETITIAN’S TIP: Mexican dishes are often laden with saturated fat. This recipe is an exception – low in fat and high in fibre!