No time or energy to cook? But still fancy something tasty and healthy to eat? Then these Mexican style chicken and veggies are perfect for you! Ready in 15 minutes. This recipe is not only supereasy, but it also makes the sun shine on your plate. A plate full of bright colors. That does also mean: a lot of different vitamins!

And what can absolutely not be missed in a Mexican dish? AVOCADO!! Ohhh I love avocado. As a guacamole, on a cracker, or just like that with some salt and pepper. The creaminess of the avocado fits perfect with the crispness of the veggies. A little tip to serve your avocado: take 1/2 avocado and a blut knife. Cut the inside of the avocado like a grid. Spoon it out and you have perfect avocado cubes. Enjoy!!

INGREDIENTS
2 persons

  • 300 gr chicken
  • 150 gr corn
  • 100 gr leek
  • 100 gr been sprouts
  • 100 gr green beans
  • 1 red pepper
  • 1 avocado
  • 1 tsp sambal
  • 1 tl paprika powder
  • 1 tl curry powder

PREPARATION

Put the wok and the frying pan on the heat.

Cut the chickenbreast in long strips and season with salt, pepper, curry and paprika. Heat a teaspoon of olive oil in the frying pan and bake the chicken until golden brown.

Meanwhile, cut the red pepper, beans and leek finely. Heat a teaspoon of oil in the wok pan and wok the veggies on a high heat for 7 minutes. Then add the the corn and bean sprouts and wok for another 3 minutes. Season with salt, pepper and sambal. S

Serve with the avocado.

Extra:

  • wok
  • frying pan
Kcal Carbs Fat Protein Fibre
392 19,4 15,3 38,5 11,4