A Southern take on nachos.
Chicken and corn nacho bowls
Serves 4
Ingredients
3 Tbsp butter
750g frozen corn
4 tsp paprika
1 tsp chilli flakes
2-3 jalapeños, sliced
Handful parsley, chopped
3 chicken breast fillets, cut into strips
Glug olive oil
Salt and milled pepper
1 block (200g) halloumi, cut into sticks
1 packet (120g) corn chips
Handful of rocket
3 avocados, diced
Lime wedges, for serving
Method
- Heat butter in a pan and fry corn for about 3 minutes.
- Add 1 tsp paprika, chilli flakes and jalapenos then fry for another 2 minutes.
- Set aside and stir through parsley.
- Drizzle chicken with oil, season and rub with remaining paprika.
- 5. Grill chicken for 3-4 minutes a side or until cooked through. Set aside and wipe griddle pan clean.
- Grill halloumi for about a minute or until charred.
- Divide corn, chicken, halloumi and corn chips between serving bowls.
- Top with rocket and avocado.
- Serve with lime wedges on the side.
Make it healthier
Serve nacho bowls with creamy ricotta or yoghurt sauce instead of the halloumi.
By: Lichelle May
Photography by: Fresh Living magazine
Also read: 5 yummy food bowls you must try
