Mexican Chicken Tenders with Bean Salad
Ingredients
- 500 grams chicken tenderloins
- 1 packet taco seasoning - we used the mingle range one
- 1 tbsp olive oil
- 1 400g tinned black beans - drained
- 1 400g tinned cannellini beans - drained
- 2 medium red capsicum - diced
- 2 tomatoes - diced
- 2 lebenese cucumber - diced
- 1 red onion - diced
- 1 avocado - diced
- 1 lime - juiced
- 1 cup coriander - leaves and a few stems, roughly chopped
Instructions
PREP
- dice capsicum, tomatoes, cucumber and red onion / marinate tenders
MAKE
- Preheat oven to 180C.
- Place the chicken tenders on a large oven tray. Cover with taco seasoning and olive oil. Toss to combine. Place in oven to cook for 15-20 mins.
- In a large bowl, add the beans, capsicum, cucumber, tomatoes, avocado, onion and coriander. Zest over a little of the lime. Add the lime juice and olive oil and season with salt. Toss to combine.
SERVE
- To serve, place the salad in the bottom of a bowl and add chicken.
Tips and Variations
GLUTEN FREE
MAKE IT VEGETARIAN - Give jackfruit a go. Available canned in the health food aisle of the supermarket. Drain, toss in the taco spice mix and cook in the oven.
Nutrition
Calories: 332kcal | Carbohydrates: 24g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 865mg | Potassium: 1207mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3505IU | Vitamin C: 103mg | Calcium: 59mg | Iron: 2mg
