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