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Before you start
Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Chopping board | Knife | Skillet | Wooden spoon | Strainer | Bowl
Cooking Instructions
Ingredients
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Step 5 : Make the Salsa
In a large bowl, combine the remaining kidney beans, corn, the other half of the jalapeno (spicy), spring onion, and coriander leaves. Add a drizzle of olive oil and the juice of the lime, mixing everything well. Season the salad with salt and pepper to taste.
7 g Garlic
90 g Red Onion
145 g Yellow Bell Pepper
30 g Jalapeno Peppers
10 g Spring Onion
10 g Coriander Leaves
280 g Chicken Breast Cubes
8 g Taco Seasoning
180 g Orzo Pasta
200 g Home Made Tomato Sauce
250 ml Home Made Vegetable Stock
400 g Red Kidney Beans
400 g Corn Kernels
70 g Shredded Mozzarella
50 g Cheddar Cheese
65 g Lime
Allergens
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Step 1 : Prep the Ingredients
Set your oven to 220°C/200°C (fan)/gas to preheat. Peeling and finely chopping both the garlic and red onion. Then, cut and chop the bell pepper into small cubes; slice the jalapeno pepper (spicy) and finely chop the spring onion and coriander leaves.
Nutritional Information
Energy (kJ/kcal)
819
Protein (g)
40
Carbohydrates (g)
136
Fibers (g)
20
Sugar
17
Fats (g)
23
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Simmer the Sauce
Pour in the homemade tomato sauce and vegetable stock, letting the mixture simmer for 2-3 minutes. Season the skillet with black pepper and salt.
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Step 2 : Pan-fry the Chicken
Heat a skillet over medium-high heat with a drizzle of oil. Add the chicken cubes, cook them for 4-6 minutes or until golden brown. Add chopped garlic, onion, bell pepper, and half of the sliced jalapeno (spicy), cooking everything for an additional 3-5 minutes. Add the orzo pasta and taco seasoning to the skillet. Toast with the chicken and vegetables for 20-30 seconds.
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Step 4 : Final Touches
Drain the red kidney beans and corn. Evenly top the skillet with half of the
kidney beans and a generous layer of
shredded mozzarella and cheddar cheese. Place the skillet in the oven and bake for 6-8 minutes or until the cheese melts.
Step 6 : Serve and Enjoy!
Serve the cheesy chicken taco skillet hot, serve with black bean salad. Garnish with spring onion and coriander leaves
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