AI: end result may differ
Ingredients
1
avocado
.......................................................................
11 cherry tomatoes
.......................................................................
2½2½ chicken breast slices
.......................................................................
8 slices8 slices corn
.......................................................................
50g50g fresh coriander
.......................................................................
To taste
ground cumin
.......................................................................
To taste
iceberg lettuce
.......................................................................
¾ hand
paprika spices
.......................................................................
To taste
pepper
.......................................................................
To taste
potatoes
.......................................................................
120g120g red kidney beans
.......................................................................
50g50g salt
.......................................................................
To taste
sour cream
.......................................................................
1 Tsp1 Tsp
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Mexican bowl with baby potatoes
15 minutes
••Steps
Mix the dried herbs together with salt and pepper in a bowl.
Add a splash of oil to a pan and fry the potatoes with half of the herbs until they are nice and tender.
Meanwhile, cut the chicken into cubes and season with the rest of the herbs. Cook the chicken for about 5-8 minutes, until done.
Meanwhile, halve the cherry tomatoes, cut the avocado into cubes, and drain the liquid from the corn and kidney beans.
Divide the iceberg lettuce over the bottom of a serving dish or a deep plate. Then arrange the rest of the ingredients side by side on top of the lettuce. Add a generous tablespoon of sour cream to each plate. Finish with some fresh herbs (cilantro), if desired.
