Try this spicy Mexican twist on your next family chicken meal.

Serves 4

Prep time: 20 minutes

Cooking time: 20 minutes


600g (4) skinless chicken schnitzel breast steaks, trimmed of fat

1 tbs smoked paprika

Canola oil spray*

400g can no added salt chopped tomatoes*

1/3 cup water

125g can red kidney beans, rinsed and drained*

2/3 cup reduced fat tasty cheese, grated*

1 small ripe avocado

Squeeze of lemon juice

2 tbs reduced fat natural yoghurt*

1/2 red Spanish onion, finely chopped

Fresh coriander leaves

Green salad, to serve

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.


  1. Toss chicken breast steaks in paprika  to coat lightly. Heat a large, non-stick frypan over medium heat and grease with cooking spray. Add chicken and cook for a few minutes on each side or until just cooked through. Remove steaks from pan.
  2. Add tomatoes, water and kidney beans to same frypan, bring to the boil then reduce to a simmer. Return chicken steaks to pan and sprinkle with grated cheese. Place frypan, but not handle, under a preheated grill and cook until cheese is melted.
  3. Meanwhile to make guacamole, mash avocado with lemon juice and stir in yoghurt. Top the chicken steaks with a dollop of guacamole and sprinkle with onion and coriander. Serve with a green salad.
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