CHICKEN ENCHILADA

SERVES 4 HANDS-ON TIME 15 MINUTES COOKING TIME 30 MINUTES, PLUS RICE COOKING TIME

2 red capsicums, seeded and quartered 2 teaspoons garlic-infused olive oil 2 sticks celery, finely chopped 1 teaspoon chilli powder

1 teaspoon ground cumin

¼ teaspoon smoked sweet paprika,

or to taste

1 × 400g tin salt-reduced

chopped tomatoes

400g chicken breast fillets

2 cups cooked basmati rice

100g reduced-fat cheddar, grated

80g brazil nuts, toasted

and roughly chopped

150 g mixed salad leaves

1. Preheat the oven grill to high and line a baking tray with baking paper.

Grill the capsicum, skin-side up, for 15 minutes or until tender and charred.

2. Transfer to a bowl, cover with plastic film and leave to steam for 10 minutes, then peel off the skin and cut into wide strips. Meanwhile, heat a deep heavybased frying pan with a lid over medium heat and add the oil. Add the celery and cook for 3 minutes or until softened but not coloured, then add the chilli powder, cumin and paprika and stir to mix.

3. Stir in the tomatoes and ¼ cup water and bring to a simmer over medium–high heat. Add the chicken, then cover and cook over medium heat for 25 minutes or until the chicken is cooked through. Using 2 forks, shred the chicken, then turn to coat in the sauce. Season to taste with freshly ground black pepper.

4. Divide the rice among 4 bowls, then top each bowl with one-quarter of the chicken enchilada mixture. Finish with one-quarter of the capsicum strips, cheese, brazil nuts and salad leaves and serve immediately.

NUTRITION (per serving) 2291 kJ/548 cal. Protein 37.2g. Saturated fat 6.4g. Carbs 45.1g. Fibre 7.5g. Sodium 427mg.