Made with oven baked tortilla chips and topped with shredded chicken breasts, kidney beans and guacamole.

20 Minutes. A Mexican dinner for the whole family.

Serves 2.

2 x 180g free range chicken breasts
1 large chipotle pepper in adobo sauce
6 x 6 inch tortillas
2 tomatoes
1 red onion
1 avocado
1 tin red kidney beans
1 lime

Preheat oven & cook chicken
Set oven to 200ºc on fan bake. Cut each breast into 3 pieces. Heat a non-stick fry pan to a medium to high heat. Cook chicken for 8 minutes, turning every 2 minutes. Remove from the pan then use two forks to shred each piece of chicken.

Make guacamole & chilli
While the chicken is cooking, finely dice the onion. Use a fork to mash the avocado in a bowl. Combine with 1/4 of the chopped red onion, juice of half a lime, salt and pepper.

Bring the fry pan back to a medium to high heat with a drizzle of olive oil. Sauté remaining red onion for 1 minute. Add the shredded chicken, finely chopped chipotle pepper and diced tomatoes. Mix well and sauté for a further 2 minutes. Next, add the beans, 1/4 cup of water and season with salt and pepper. Reduce to a simmer and cook for 5 minutes.

Make tortilla chips
While the chilli is simmering, cut each tortillas into 8 pieces. Lay flat on a lined baking tray and spray or drizzle evenly with olive oil. Lightly season with salt and pepper. Place in oven for 8 minutes or until golden. Shaking half way through. Remove from the oven and set aside.

To serve
Plate tortilla chips, and top with the chicken and guacamole. Serve with a wedge of lime.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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