Try this spicy Mexican twist on your next family chicken meal.
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 theHeart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
- 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.
- 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.
- 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.