Tomatillo chicken bowl

Name: Tomatillo chicken bowl
Cook time: 25 min
Yield: 4
Cuisine: Central America

with Mexican spiced bulgur and corn salsa

Ready in around 25 mins

RECIPE FACT:

Tomatillos are related to the cape gooseberries and are a staple in Mexican sauces.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE MEXICAN SPICED BULGUR:
Place the Mexican spiced bulgur in a pot with 4 cups of boiling water from the kettle. Place the pot over a high heat and bring to the boil. Once boiling, reduce heat to low and cook for 8-10 mins until bulgur is cooked. Drain well into a sieve. Place into a salad bowl and fold through the baby spinach just before serving.
2. TO PREPARE THE CORN SALSA:
Roughly chop the coriander, including the stalk. Slice the roasted capsicum into 1 cm cubes. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the capsicum and corn then season with salt. Cook for 4-5 mins, stirring occasionally to create a char then remove from the pan into a small bowl. Add 1 Tbsp of olive oil and the chopped coriander. Season with salt and pepper and toss to combine.
3. TO COOK THE TOMATILLO CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken breasts into 1 cm strips. Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the chicken, season with salt and cook for 3-4 mins until cooked through. Pour in the tomatillo mole and cook for 30-60 secs.
TO SERVE:
Spoon the Mexican seasoned bulgur and spinach into bowls. Top with tomatillo chicken and corn salsa. Dollop with avocado cream and sprinkle with spiced seeds.