Friday, 9 March 2012

Spicy Chicken Tacos!

To counteract sticky and chocolaty puddings, this healthy main course is perfect and using chicken instead of beef mince means it's even lower in cals!

You will need (serves 4)

4 chicken breast fillets
1 medium red onion chopped
1 clove of garlic, crushed and chopped
400g can of tomatoes (chopped)
1 chilli (finely chopped)
1/2 cup of canned mixed beans (rinsed and drained)
Handful of mushrooms (sliced)
Taco mix
Olive oil

Sprinkle some of the Taco mix over your chicken breasts. Add a glug of olive oil and cook in the oven at 180C for about 30mins. 

Pan fry the onion, garlic, and chilli with 1 tbsp of water and a glug of olive oil until the onions start to go translucent and soft.

Add the mushrooms and cook for 2-3 minutes.

Add the undrained tomatoes and seasoning to taste. Bring to the boil and then reduce the heat. Simmer until almost all the liquid has absorbed - stirring occasionally.

Add the beans and chicken and heat through.

Serve with salad, grated cheese, natural yoghurt (or sour cream) in warmed Taco shells.

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