- serves 4 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 packet Mexican/burrito seasoning mix
- 1 lime, juiced
- Pinch of sea salt
- 200 ml crème fraiche
- 500 g ethical free-range chicken breast, chopped
- 2 tbsp olive oil
- ½ cup celery, chopped
- 1 red onion, diced
- 1 garlic clove, finely diced
- 1 green chilli, sliced
- 1 red chilli, sliced
- 1 bunch kale, roughly chopped
- 1 can refried beans, partly drained
- Corn chips, to serve (optional)
- ½ bunch coriander, to serve
Instructions
In a bowl, mix together spice mix, lime juice, salt and crème fraiche. Toss chicken through the sauce.
Add olive oil to a pan over medium-high heat. Once the oil is hot, add in the chicken and cook for 5 to 10 minutes. Add celery, red onion, garlic, chilli, kale, refried beans and stir. Continue to cook for a further 5 minutes.
To serve, plate up chicken with a side of corn chips and garnish with coriander.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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