Chicken in Tomato Sauce with Cheese, Salad and Guacamole

Ingredients

• Chicken Breast120 g
• Tomato2 count (260 g)
• Onion1/2 count (75 g)
• Garlic1 clove (3 g)
• Corn Tortilla2 medium (60 g)
• Cheese1 slice (25 g)
• Lettuce1 cup (35 g)
• Lemon Juice2 tablespoon (30 g)
• Oil1 teaspoon (3 ml)
• Avocado1/2 cup (75 g)

Instructions

1. 1

   Step 1

   For this recipe you can use white/fresh, cottage, mozzarella or ricotta cheese.

2. 2

   Step 2

   Place the chicken in a pot of boiling water and boil for 12-15 minutes. Once done, shred.

3. 3

   Step 3

   Meanwhile, chop the tomato, garlic and onion. Set aside half of 1 tomato and half of the onion for the guacamole.

4. 4

   Step 4

   Place the tomato, onion and garlic in the blender cup with water (for each unit of tomato, 1 cup of water) and blitz.

5. 5

   Step 5

   Heat the oil in a pan and once heated, pour the sauce.

6. 6

   Step 6

   Cook over medium heat for 8-10 minutes. Season with salt and pepper to taste.

7. 7

   Step 7

   Separately, make the guacamole. Peel the avocado, cut into chunks and mash with a fork.

8. 8

   Step 8

   Chop the remaining tomato and onion. You can add cilantro and jalapeno as desired.

9. 9

   Step 9

   Mix the avocado with the onion and tomato. Season with half the lemon juice and salt and pepper to taste.

10. 10

    Step 10

    For the salad, chop the lettuce leaves, season with the remaining lemon juice and season to taste. You can replace half of the lettuce with spinach leaves.

11. 11

    Step 11

    Dip each tortilla in the tomato broth, place the tortillas on a plate and fill them with the shredded chicken. Roll up and coat with the tomato sauce.

12. 12

    Step 12

    Grate the cheese, sprinkle and serve. Serve with salad and guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken in Tomato Sauce with Cheese, Salad and Guacamole can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.