Eat right tonight

Woman (UK) - - Inside The Issue -

One shop, 5 din­ners

Great use for left­over cooked chicken

SERVES 4 PREP 10 MINS COOK 10 MINS

✱ 1 corn on the cob ✱ 1tsp olive oil ✱ 4 corn tor­tillas ✱ 200g cooked chicken breast, shred­ded ✱ a hand­ful of fresh co­rian­der, chopped ✱ Grated zest and juice of 1 lime, plus the

juice of 1/2 -1 lime ✱ 4 jalapeño pep­pers from a jar, sliced ✱ 2tbsp light may­on­naise ✱ 1tsp Heinz Fiery Sriracha sauce

✱ 1/2 ice­berg let­tuce, shred­ded

1 heat the oven to 200°c, gas 6. brush the corn with the oil and fry un­til ten­der and charred. cool slightly then cut away the ker­nels with a knife.

2 heat tor­tillas in oven un­til just coloured. us­ing oven gloves, mould each one over an up­turned glass to make a ‘bowl’.

3 Put the chicken in a mix­ing bowl with the co­rian­der, lime zest, juice of 1 lime and jalapeños. mix to­gether the may­on­naise, sriracha sauce, re­main­ing lime juice and a lit­tle wa­ter to make a dress­ing. Sea­son.

4 Di­vide the let­tuce be­tween the taco bowls, top with the chicken mix­ture and corn ker­nels and driz­zle over the dress­ing. Per serv­ing: 300 cals, 8g fat (2g sat­u­rated), 34g car­bo­hy­drates

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