We’re big believers that one good thing can lead to many good dinners and our Mexican shredded chicken with coriander, lime and sweet corn proves it. Three different dinners, one clever pack sitting in the freezer, and a whole lot of licked-clean plates coming to your dinner table.
Mexican Shredded Chicken Stuffed Sweet Potatoes
Serves 6
You’ll need
3 medium–large sweet potatoes, halved lengthways
1 pack DL Mexican shredded chicken with coriander, lime & sweet corn
Sour cream or Greek yoghurt
Avocado slices
Pickled red onion or jalapeño
Fresh coriander leaves
Jalapeños (optional)
Grated mozzarella (optional)
Olive oil
Place the sweet potato halves on a paper-lined tray, brush with olive oil and bake at 200°C until tender, about 45 minutes, or microwave if you’re short on time. Once cooked, gently press the centre of each half with the back of a spoon to make space for the filling. Pile in the heated Mexican chicken. If you want it cheesy, sprinkle mozzarella on top and pop them back in the oven until melted and bubbling. Finish with a dollop of sour cream or yoghurt, avocado, pickled onion, coriander and jalapeños. For a smoky kick, add a drizzle of chipotle mayo.
Crispy Chicken Taquitos
Serves 6
You’ll need
12 mini corn or wheat tortillas
1 pack DL Mexican shredded chicken with coriander, lime & sweet corn
Grated cheese (cheddar or Mexican blend)
Olive oil or spray oil
Salsa and guacamole
Lime wedges
Warm the tortillas slightly so they’re soft and easy to roll. Heat the Mexican chicken and spoon a little down the centre of each tortilla, about two dessert spoons. Scatter with cheese, then roll up tightly like cigars. Brush or spray with oil and bake at 200°C for 15–20 minutes until golden and crisp, or use the air fryer if you have one. Shallow frying works too if you want extra crunch. Serve with plenty of salsa, guacamole and lime wedges.
Mexican Shredded Chicken Grain Bowl
Serves 3
You’ll need
2 cups cooked rice, quinoa or brown rice
1 pack heated DL Mexican shredded chicken with coriander, lime & sweet corn
1 cup black beans, rinsed and drained
½ cup cherry tomatoes, halved
1 small avocado, sliced
¼ cup pickled red onion
Fresh coriander leaves
Lime wedges
For lime crema (optional)
½ cup sour cream or Greek yoghurt
Juice of ½ lime or a splash of jalapeño pickling liquid
½ tsp ground cumin
Pinch of salt
Fluff up your cooked grains and divide between bowls. Top with black beans, the warm Mexican chicken, cherry tomatoes and avocado. For the crema, mix sour cream, lime juice, cumin and salt until smooth. Drizzle the crema (or just add sour cream), scatter with coriander and finish with lime wedges for squeezing.
