Ingredients
Units
Scale
Slow Cooked Chipotle Chicken
- 450 g skinless boneless chicken thigh
- 2 tsp chipotle chilli powder
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 2 tsp salt
- 125 g tomato paste
- 120 ml chicken stock
- 1 tbsp lime juice
Rice
- 120 g rice
Guacamole
- 1 avocado
- 7 g coriander ((cilantro) (finely chopped))
- 1/4 red onion ((finely chopped))
- 1 tomato ((deseeded and finely chopped))
- 1 jalapeno ((finely chopped))
- 1 tbsp lime juice
- 1/2 tsp salt
Pico de Gallo
- 1/2 onion ((finely chopped))
- 1 jalapeno ((finely chopped))
- 2 tsp lime juice
- 1/2 tsp salt
- 4 tomatoes ((deseeded and finely chopped))
- 5 g coriander ((finely chopped))
To serve
- 100 g rocket leaves ((arugula))
- 1/2 lime wedge
Instructions
Slow Cooked Chipotle Chicken
- Put all of the ingredients apart from the chicken breasts into the slow cooker and whisk until combined.
- Add the chicken breast and make sure they are covered all over with the sauce.
- Set the slow cooker to high for 4 hours or low for 6 hours.
- Once it done, shred with two forks, ready to use.
Rice
- Cook rice to instructions on packet
Guacamole
- Mash the avocado with a fork and combine with all other ingredients in a bowl.
Pico de Gallo
- Combine all ingredients in a bowl. Let sit for at least 15 minutes before serving.
To Serve
- This recipes creates enough for two people, so all you need to do is separate each component into two lunch boxes.
- When you're adding the Pico de Gallo, use a fork or slotted spoon so you don't get any of the liquid in there.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: lunch, Main Course
Nutrition
- Calories: 833
- Sugar: 22
- Sodium: 4348
- Fat: 27
- Saturated Fat: 5
- Carbohydrates: 95
- Fiber: 17
- Protein: 59
- Cholesterol: 216