Chicken nacho
PAIR WITH
£2.83
sharing salad
Argentinian
Malbec
Uco Valley
88
per serving*
SERVES 4
PREP 20 MINUTES, PLUS MARINATING TIME
COOK TIME 25 MINUTES
MALBEC
very good
75cl
O VALL
GENTINA
Bamphal
£5.79
2020
2 tsp ground cumin
2 limes, zest and juice
2 tbsp extra virgin olive oil
2 garlic cloves, grated
minutes, turning occasionally, until
cooked through. Transfer the
chicken to a plate, return the pan to
4 chicken breasts
100g natural yogurt
1 bunch coriander, roughly chopped
the heat and pour in the marinade,
2 large tomatoes, finely chopped
1 pouch Spicy Mexican style rice
400g tin kidney beans, drained
4 heads baby gem lettuce,
leaves separated
1 avocado, peeled, de-stoned
cooking for 1 minute.
With the pan still on the heat, add
the Mexican rice for SMOKINESS
along with kidney beans for bulk.
Stir well, cooking for 2 minutes.
and sliced
1 handful tortilla chips
5| Slice the chicken breasts and tip any
Per serving: 396 cals, 8g sugar, 16g fat,
3g sat fat, 0.5g salt
resting juices into the rice. Spread
the lettuce leaves across a serving
platter and top with the rice and
beans, chicken and avocado. Spoon
Begin by marinating the chicken.
Mix the cumin, olive oil, garlic and
seasoning with the zest and juice of 1
over salsa and yoghurt dressing,
garnishing with crumbled tortilla
lime, mix with the chicken and leave
chips for a touch of CRUNCH.
to marinate for at least 20 minutes.
See our website for more
21 Meanwhile, make a zesty yoghurt
dressing. Mix the yoghurt with half
the coriander, the remaining lime zest
and seasoning to taste. In a separate
Mexican-inspired recipes
O lidl.co.uk/recipes
bowl, mix up a speedy salsa with
tomato for Sweetness, the lime
CRUNCH
juice and remaining coriander.
3| Place a non-stick frying pan over
a medium heat and fry the chicken
(reserving its marinade) for 18-20
