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+ servings
Mexican bowl

Loaded Mexican Plate

4.50 from 2 votes
Recipe Serves 4 people
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Gluten Free

Ingredients
  

  • 4 chicken, thigh diced
  • 1 tbsp oil, olive
  • 2 tsp taco seasoning gluten free if required
  • 80 g cheese, tasty, low fat grated
  • 400 g beans, black, canned drained and rinsed
  • 400 g corn, kernels, canned drained and rinsed
  • 1 punnet tomato, cherry halved
  • 1 cucumber, Lebanese cubed
  • 1 onion, red finely diced
  • 1 avocado thinly sliced
  • 1 lettuce, oak leaf shredded
  • ½ bunch coriander, fresh leaves removed
  • 1 lime cut into 4 wedges
  • 20 g cream, sour (optional)

Instructions
 

  • Heat the oil in a non-stick frying pan. Add the chicken and Mexican seasoning and cook for 4-5 minutes or until the chicken is light golden and cooked through. Set aside.
  • Meanwhile, microwave the black beans for 30 seconds to warm.
  • Arrange the chicken, black beans and the rest of the ingredients on four plates or large bowls. A pinwheel of colour is always a really fun way to present this dish!
  • Serve with dollop of sour cream.
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