Was getting bored with my current chicken meals and stumbled on this beauty! The Barts Meat Seasoning really gives the chicken a lovely flavoured kick and the sour cream soothes the palette on the way down. Never underestimate the power of the Taco! The twist is the sweetness in the honey chicken and the mango rice. Have fun with it!

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 Prep Time:    10 mins
  Cooking Time:    25 mins
 Ingredients:      Serves:    2

    

  • 2 large chicken breats - diced
  • 1 tbsp extra virgin olive oil
  • 4 el passo taco shells
  • 1 tsp bart meat seasoning
  • 1 yellow pepper - deseeded & finely chopped
  • 1 small courgette, finely chopped
  • 2 tbsp clear honey
  • 1 ripe mango - stonned & chopped
  • 25g canadian cheddar - finely grated
  • 2 tbsp reduced fat sour cream
  • 1/2 half cup of rice


 Method

1. Pre-heat oven to 180 degrees C. Cook the rice according to the pack instructions.

2. Meanwhile, heat the oil in a frying pan and cook the chicken for 2-3 minutes, stirring in the meat seasoning, until the chicken starts to colour.

3. Add the pepper and courgette and continue cooking for a further 7-8 minutes, until the vegetables are soft and the chicken is cooked through. Stir in the honey and allow to bubble for 1 minute to coat the ingredients.

4. Place the taco shells directly on to a baking sheet ridge side down and cook for 2-3 minutes. Stir the mango pieces into the rice. Pile the chicken mixture into the tacos shells and top with a little cheese and sour cream.

5. Serve with the mango rice.

 Nutrition Facts
  • Calories = 669
  • Fat = 25.4g
  • Sat = 6.9g
  • Carb = 70g
  • Fibre = 4g
  • Protein = 32g

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I am always on the look out for fresh recipes, especially healthier options. If you have any recipes of your own that you would like to share then please get in contact.