Chicken tacos a la Sandra with Greensweet Brown
What do you need: (For 6 people, 4 points per well-filled taco)
600 grams chicken fillet (8 minutes pre-cooked and plucked)
100 grams of sliced iceberg lettuce
150 grams of bacon strips
2 cloves smoked garlic (crushed and chopped)
1 yellow pepper (diced)
1 can (300 grams) of corn (drained)
1 can (300 grams) Bonduelle chili beans (slightly drained)
1 can (400 grams) peeled tomato (with juice)
2 tablespoons of tomato paste
1 bag of Fajita seasoning mix
1 tablespoon Greensweet Stevia Brown
1 dessert spoon smoked paprika (spicy)
100 grams of Eatlean protein cheese (self grated)
12 tablespoons Dorito's hot salsa sauce
This is how you make it:
Put the chicken fillet in water with pepper and bring to the boil. When it is boiling, let it simmer for 8 minutes by cooking with a lid on the pan. Drain, cool down and disintegrate.
Stir in the bacon strips, smoked garlic and the bell pepper without oil or fat for 5 minutes.
Add the tomato paste, the Greensweet Stevia Brown and the chicken fillet and stir-fry for 2 minutes.
Add the peeled tomato, the fajita herbs, the smoked paprika, the chili beans and simmer for a minute or 10 while stirring occasionally.
Then add the corn, stir together and let it stand still for a minute or 5.
With the tacos I did not do anything special, not preheated but out of the package on a plate.
Put the iceberg lettuce in the taco, add the mixture and finish with the salsa sauce and the grated cheese.
Two pieces of well-stuffed tacos per person as dinner is 8 points and as lunch one well-filled taco for 4 points.
Enjoy your meal!
Source / photos: Sandra Kemna