If there’s one thing we love more than a complete, all-in-one dinner that’s ready to go, it’s a complete, all-in-one dinner that’s ready to go three ways!
Ain’t no shame in dishing up our chipotle chicken as it comes: you’ve got your smoky, marinated chicken supremes, your roast sweet potato, your saucy black beans, even a tangy little green salsa to lift the dish. You can rest easy. But with a couple of tweaks and additions, you’ve suddenly got three brand new dishes up your sleeve.
Here’s a few suggestions:
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Dish up as it is, with a cabbage-based slaw. A limey slaw adds crunch and punch for minimal effort: finely shred any cabbage (we like savoy, red cabbage or a mix), discarding the core, mix with julienned carrots, and dress with lime juice, a little olive oil and sea salt. Add finely sliced red or spring onions and diced pickled jalapenos as the mood takes you.
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Chipotle chicken tacos for a crowd! After cooking the chicken, slice acrossways (the wingettes can be the chef’s perk) and mix back in with the saucy beans. Pan fry soft tortillas in a dry frying pan, gather the troops and dish up with a glorious array of any or all of: sliced avocado, pico di gallo (diced tomatoes, red onion and fresh coriander, dressed with lime juice), finely shredded cabbage or iceberg lettuce, sprigs of coriander, crumbled or shredded cheese and sour cream. Drizzle on the jalapeno-lime salsa and you’re off!
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Naked and proud. For a gluten-free, lower carb dinner, swap out the tortillas for cos lettuce cups and go to town with the fillings, as above. We probably wouldn’t double up on the lettuce, but you do you.
