Baked chicken Stand 'n Stuff Tacos with chickpea salad

Recipe~Finder

Cooking time: Less than 15 minutes

Cuisine: Mexican

Healthy options: Healthy; Lactose free; Low carb; Low fat

Serves: 10 or more

Type: Kids; Family; Salad

Tools

Kitchen friendly view

Ingredients

1 tablespoon plain flour
600g chicken thigh fillets, cut into 1.5cm cubes

300g can chickpeas, drained
1 tomato, chopped
1 small red onion finely sliced
2 tablespoons fresh chopped coriander
juice of ½ lime
1 tablespoon olive oil
¼ iceberg lettuce, shredded

Preparation method

Combine Taco Seasoning Mix, flour and toss to coat chicken. Add 1 tablespoon olive oil and toss to cover chicken. Place onto foil lined tray and bake at 200°C for 10 – 15 minutes or until golden brown and cooked. Remove from oven and keep warm.

Chick Pea Salad: Combine chickpeas, tomato, onion, coriander, lime juice and olive oil.

Remove Tacos from plastic, keep wedge inside shells. Fan Tacos slightly apart on tray and heat in an oven at 180°C for 5 minutes.

Fill Taco Shells with lettuce, chicken, chick pea salad and drizzle with Taco Sauce.

Chicken Caesar salad

Chicken, asparagus and pea casserole

Lipsmacking spicy drummettes

Portuguese-style barbecued chicken

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