CHICKEN TACO BOWL

Prep time
20min
Cook time
50min
Serves
2

Taco Tuesday… Wednesday, Thursday, Friday. We can have this recipe any day of the week.

Ingredients:

  • 1 x County Fair Chicken Thighs pack
  • 2 large tomatoes, finely chopped
  • 1 avocado, peeled and diced
  • 1 large tomato, diced
  • 100g nacho chips
  • ½ cup (125ml) grated cheddar cheese
  • Olive oil
  • Salt and milled black pepper
  • Coriander (optional)

Method:

  1. Preheat the oven to 180°C.
  2. Place the chicken thighs in a roasting tray, drizzle with olive oil, and season with a pinch of salt and pepper.
  3. Add the chopped tomatoes and toss well.
  4. Roast in the oven for 50 minutes.
  5. Place diced avocado and tomato in a bowl and season with a pinch of salt and pepper to taste. Toss gently.
  6. Divide the nacho chips between two bowls, and top each with two cooked chicken thighs.
  7. Add a dollop of the avocado and tomato salsa in each, and sprinkle with grated cheese.
  8. Garnish with coriander if using, and serve.
Tip: Serve the chicken pieces whole or shredded in this recipe. Chicken is best shredded once cooled as the meat fibre is easier to tear.