Chicken Taco Bowl (Gluten Free + Lactose Free)
Serves 4 people
Ingredients
- 4 16cm GF corn tortillas
- 2 skinless chicken breasts (cooked and shredded)
- 275 gram (jar) GF mild salsa
- 1 large avocado, de-seeded
Instructions
- To make the taco bowls; warm the tortilla in a microwave for 20 seconds or until slightly pliable.
- Drape over large ramekins or nest inside muffin cups.
- Bake in preheated 180C oven until crisp, 10 to 15 minutes.
- Then, combine the chicken and salsa in a non-stick pan and gently heat through, stirring occasionally.
- Meanwhile, remove skin from avocado and place its flesh into a small bowl, season well with sea salt and cracked pepper and mash with a fork until smooth and creamy.
- Divide the chicken across the taco bowls and top with creamy avocado.
Recipe Notes
Optional: Legumes are a rich source of protein and fibre, add a small can of drained kidney beans (75g) to this mixture for just 95 calories.
Serve with fresh salad greens and coriander leaves.
Nutrition Facts
Chicken Taco Bowl (Gluten Free + Lactose Free)
Amount Per Serving
Calories 519.6
Calories from Fat 182
% Daily Value*
Fat 20.2g31%
Saturated Fat 5.2g33%
Sodium 1003.4mg44%
Carbohydrates 38.2g13%
Fibre 4.6g19%
Sugar 7.8g9%
Protein 43.6g
Kilojoules 2174.9kJ25%
* Percentage based on 2000 calorie diet daily value.
