Easy Mexican Chicken Bowl

Ingredients

• 600g of coles Hot Roast Chicken Shredded
• 1 Packet of El Paso Mexican spices
• 1 x 400g can of crushed tomatoes
• 4 cups of spinach, shredded
• 250 grams of cherry tomatoes, chopped
• 1 cucumber, chopped
• 60 grams of praise 99% Fat-Free Squeeze Mayonnaise
• 80 grams of Meredith Dairy Goat's Cheese Chevre Plain 
• 2 cups of brown rice COOKED

Method

1. Heat a frying pan to medium heat. Add the chicken and Mexican spices. Cook for 2-5 minutes until the spices are fragrant. Add the canned tomatoes and a dash of water, and cook for 5-10 minutes or until most of the liquid has evaporated.
2. To assemble the bowls, add cooked rice, spinach, tomato, cucumber, and chicken mixture. Top with goat's cheese and mayo. Enjoy.

Calories and Macros Per Serve

The recipe makes 1 serving.

Calories: 403

Protein: 43g

Carbohydrates: 43g

Fats: 8g

Tags: Recipes. Dinner. Lunch. Savoury. Mexican.