Tomatillo chicken bowls

Name: Tomatillo chicken bowls
Cook time: 25 min
Yield: 4

with Mexican spiced bulgur and tomato 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:

BEFORE COOKING:

Boil the kettle.
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 up 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 TOMATO SALSA:

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, corn and season with salt. Cook for 4-5 mins stirring occasionally to create a char. Chop the tomatoes into 1 cm cubes and place in a bowl with the vegetables from the pan. Add 1 tbsp of olive oil and season with salt and pepper. 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 and drizzle with oil. Once hot add the chicken strips, 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 Mexican seasoned bulgur and spinach into bowls. Top with tomatillo chicken and tomato salsa. Dollop with avocado crema and sprinkle with spiced seeds.