Chicken and chilli-bean tacos

Chicken and chilli-bean tacos


A tasty, easy and healthy mid-week meal? Try these tacos - theyre great for people with diabetes as well as those of us watching our weight.

The ingredient of Chicken and chilli-bean tacos

  1. 2 (about 200g each) single chicken breast fillets, thinly sliced
  2. 1 x 420g can kidney beans, rinsed, drained
  3. 2 ripe tomatoes, coarsely chopped
  4. 1 fresh red birdseye chilli (optional), deseeded, finely chopped
  5. 2 tsp ground coriander
  6. 8 taco shells
  7. 50g grated 93 per cent fat-free cheddar
  8. 4 butter lettuce leaves, washed, dried, shredded
  9. 50g extra-light sour cream (Pauls brand)

The instruction how to make Chicken and chilli-bean tacos

  1. Preheat oven to 180u00b0C. Line a baking tray with non-stick baking paper. Spread chicken over tray. Cook in oven for 8 minutes or until cooked. Remove from oven and cover with foil to keep warm.
  2. Meanwhile, place beans, tomato, chilli and coriander in a saucepan over medium heat. Cook for 5 minutes or until hot.
  3. Place tacos on a baking tray. Cook in oven for 5 minutes or until crisp.
  4. To serve, spoon bean mixture among tacos. Top with chicken, cheddar and lettuce and a dollop of sour cream.

Nutritions of Chicken and chilli-bean tacos

calories: 341.77 calories
calories: 11 grams fat
calories: 3 grams saturated fat
calories: 25 grams carbohydrates
calories: 35 grams protein
calories: NutritionInformation

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