Speedy Chicken Power Bowl

Nutrition per serve

Ingredients

• 300g chicken tenderloins
• 10g Tex-Mex seasoning
• 150g red cabbage
• 380g kidney beans
• 20g chipotle in adobo sauce
• 1pcs avocado
• 23ml olive oil
• 15ml mayonnaise
• 15ml red or white wine vinegar

Method

1. Step 1 — Marinate chicken
   Check your avocado is ripe before starting this recipe (see Cooking tip). Cut the chicken into 3cm chunks. Combine the Tex-Mex seasoning and 3 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat.
2. Step 2 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline. Drain and rinse the beans. Combine the chipotle (see Make it milder) and 1 tbs mayonnaise in a bowl.
3. Step 3 — Cook chicken and beans
   Heat a medium frypan over medium-high heat. Cook the chicken, stirring, for 6-8 mins until browned and cooked through. Add the beans and toss to combine and warm through. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Dress cabbage
   While the chicken is cooking, combine 3 tsp olive oil and 1 tbs red wine vinegar in a large bowl. Add the cabbage, season with salt and pepper and toss to coat.
5. Step 5 — Serve up
   Cut the avocado into 1cm chunks. Divide the chicken mixture, cabbage and avocado among bowls. Drizzle with the chipotle mayo and enjoy!
6. Step 6 — Make it milder
   Chipotle is a smoky Mexican chilli sauce. We've recommended this amount for flavour, but if you prefer less heat, reduce the amount to taste.

Allergens

Eier, Sulfit