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Taco chicken bowls (for two)

Taco chicken bowls (for two)


2 serves

15 m

10 m

See recipe for serves 4 here


  • ½ teaspoon olive oil
  • ½ small red onion, finely chopped
  • 250 g chicken mince
  • 2 teaspoons Mexican chilli powder
  • ¾ cup canned no added salt chopped tomatoes
  • ¼ cup coarsely chopped fresh coriander, plus extra leaves to serve
  • 125 g microwave brown rice and ancient grains cup
  • ¼ iceberg lettuce, thickly sliced
  • ½ red capsicum, chopped
  • ⅔ cup rinsed and drained, canned no added salt black beans
  • ½ avocado, coarsely mashed
  • 30 g reduced fat feta cheese, crumbled
  • Lime wedges, to serve


Step 1

Add oil and onion to a medium non-stick frying pan over medium-high heat. Cook, stirring, for 2 minutes or until light golden. Add mince and cook, breaking up lumps, for 5-6 minutes, until no longer pink. Stir in chilli powder and tomatoes. Bring to the boil. Gently boil for 2-3 minutes or until thickened. Stir in coriander. 

Step 2

Meanwhile, heat rice cup in microwave, following packet instructions.  

Step 3

​Divide mince mixture, rice, lettuce, capsicum and beans among 2 wide, shallow bowls. Dollop avocado on top. Sprinkle with feta and extra coriander. Serve with lime wedges.  


  • Mexican chilli powder is a blend of paprika, chilli, cumin, oregano, pepper and garlic. It’s less spicy than regular chilli powder.
  • Replace brown rice and ancient grains with any microwaveable wholegrain rice blend or substitute ¾ cup cooked brown rice.
  • You’ll need ½ x 400 g can black beans and ½ x 400 g can chopped tomatoes for this recipe. Cover and refrigerate remaining beans and tomatoes for use in casseroles, curries, bolognese sauce or to a make a filling for wholegrain tortillas.
Plate of colourful vegetarian penne pasta with broccholi

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A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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