Preheat the oven to 200°C/180°C fan (see step 6). Slice the chicken into goujons. Peel and finely slice the onion. Slice the bell pepper. Slice the cabbage very finely and add it to a bowl.
With clean hands, massage the cabbage for 30 sec until slightly softened. Season the cabbage with 0.75/1/1.5 tbsp of lime juice (see pro tip). Chop the coriander and add it to the cabbage. Drizzle with olive oil and set aside.
Heat a pan over a medium-high heat with a drizzle of oil. Add the chicken and fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point).
Return the pan to a medium-high heat with a second drizzle of oil. Fry the onion and bell pepper with a pinch of salt for 3-4 min until tender-crisp.
Return the chicken to the pan. Add the taco seasoning (spicy!) and stir-fry for 1 min. Top with the grated cheeses, remove from the heat and set aside for 2-3 min or until the cheese has melted. Cover to keep warm until serving.
Meanwhile, toast the pitta pockets in a hot oven or toaster until warmed through. Slice the pitta in half and open thmem so they resemble pockets. Stuff the pockets with the cheesy chicken and vegetables. Add some of the tangy cabbage to the pockets and serve the remaining cabbage on the side.
Watch out for the spicy stuff! Separate a batch of the filling and keep the flavours mild.
Use a juice press to get all the juice out of the limes. This way your cabbage will taste fresh and tangy!
Have fun whipping up this tasty dinner - in only 20 minutes!
Cooking Time: 20 min
Cals 879 · Prot 66 · Carbs 96 · Fat 23
Have fun whipping up this tasty dinner - in only 20 minutes!
Cooking Time: 20 min
Cals 879 · Prot 66 · Carbs 96 · Fat 23
Preheat the oven to 200°C/180°C fan (see step 6). Slice the chicken into goujons. Peel and finely slice the onion. Slice the bell pepper. Slice the cabbage very finely and add it to a bowl.
With clean hands, massage the cabbage for 30 sec until slightly softened. Season the cabbage with 0.75/1/1.5 tbsp of lime juice (see pro tip). Chop the coriander and add it to the cabbage. Drizzle with olive oil and set aside.
Heat a pan over a medium-high heat with a drizzle of oil. Add the chicken and fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point).
Return the pan to a medium-high heat with a second drizzle of oil. Fry the onion and bell pepper with a pinch of salt for 3-4 min until tender-crisp.
Return the chicken to the pan. Add the taco seasoning (spicy!) and stir-fry for 1 min. Top with the grated cheeses, remove from the heat and set aside for 2-3 min or until the cheese has melted. Cover to keep warm until serving.
Meanwhile, toast the pitta pockets in a hot oven or toaster until warmed through. Slice the pitta in half and open thmem so they resemble pockets. Stuff the pockets with the cheesy chicken and vegetables. Add some of the tangy cabbage to the pockets and serve the remaining cabbage on the side.
Watch out for the spicy stuff! Separate a batch of the filling and keep the flavours mild.
Use a juice press to get all the juice out of the limes. This way your cabbage will taste fresh and tangy!
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